Creamy Clam/ Mushroom Fettuccini Recipe

Creamy Clams/ Mushroom Fettuccini (Prep. time about 20 minutes. Serves 4)

A little different from regular pasta in white clam sauce by using mushrooms and some milk to make it stick to the fettuccini a little better. Feel free to use different noodles as you see fit.

3 Tb. olive oil

1/3 red onion, rough dice

2 cloves garlic, rough dice

2 C. sliced mushrooms

3 C. clam meat (Frozen, whole meat, not canned, thawed)

1 C. vegetable stock

½ C. milk

1 Tb. oregano

1 tsp. basil

salt/ pepper

1/3 C. parmesan cheese

½ box fettuccini

optional: garlic infused olive oil to drizzle 

Start salted water to boil while chopping the vegetables.  In a large fry pan, heat olive oil and sauté the onion, mushrooms and garlic until tender.  Add the clams and stock.  Simmer until reduced by about a third.  Add milk and bring to a simmer.  Stir in the parmesan cheese to thicken.  Drain the cooked fettuccini and stir into the sauce to coat.  Garnish servings with parsley or basil, drizzle with garlic olive oil and sprinkle additional parmesan on top.  (If you can’t find infused oils in your store, you can make your own by putting peeled, crushed garlic cloves in extra virgin olive oil and allow to sit for at least overnight.) 

Thanks to Down to Earth Whole Foods, Grant Ave, Endicott for bringing you Foodie Fridays.  Talk to them about organic and locally sourced foods as well as natural beauty products and supplements.