Spinach Fettuccine with Mushroom Clam Sauce
from the Better Homes and Gardens Easy Everyday Recipe Library, vol. 8, Fish and Seafood
Making your own spinach fettuccine is fun, if you have the time, or buy the refrigerated pasta. If you haven't got the time and you can't find the refrigerated variety, use half the amount of packaged dried pasta.
8 oz. refrigerated spinach or plain fettuccine
1 6 1/2 oz. cans chopped clams
half and half, light cream, or milk
1 c. sliced fresh mushrooms
4 green onions, sliced (1/2 c.)
2 cloves garlic, minced
2 Tbsps. margarine or butter
1/4 c. all-purpose flour
1 Tbsp. snipped fresh basil, or 1 tsp. dried basil, crushed
1 1/2 tsps. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
1/8 tsp. pepper
1/4 c. snipped parsley
1/4 c. dry white wine, half and half, light cream or milk
1/4 c. finely shredded Parmesan cheese
Fresh basil leaves (optional)
Cook pasta according to package directions. Drain; keep warm.
Meanwhile, drain clams, reserving liquid from one of the cans. Add enough half and half, light cream or milk to the reserved liquid to make 1 1/2 cups.
For sauce, in a medium saucepan cook mushrooms, green onions, and garlic in margarine or butter till tender. Stir in flour, snipped fresh or dried basil, oregano and pepper. Add clam juice mixture all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in clams, parsley, and the 1/4 cup wine, light cream or milk. Heat through.
Divide pasta among dinner plates. Spoon clam sauce over pasta. Sprinkle with Parmesan cheese. If desired, garnish with fresh basil leaves. Makes 4 servings.