Pasta with Clam Sauce recipe

6 servings

1 pound fresh mushrooms, sliced

1 green bell pepper, diced

2 tablespoons butter

1 pound fettuccini pasta

1/2 large head broccoli, cut into florets

3/4 cup butter, divided

1/4 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 cup all-purpose flour

1 pint heavy cream

1 (14.5 ounce) can chicken broth

2 (6.5 ounce) cans minced clams, drained

In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender.

Remove from heat and set aside.

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.

Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper.

Cover and set aside to keep warm.

In a medium saucepan over medium heat, melt 1/2 cup butter.

Dump in flour all at once and whisk until smooth.

Whisk in cream and chicken broth a little at a time and cook until mixture thickens.

Stir in clams and reserved broccoli, mushrooms and bell pepper.

Heat through and toss with pasta.

Serve at once.