Fettuccine with Vegetable Clam Sauce
This delectable combination of fettuccine, sautéed vegetables, and tender clams is sure to please those longing for a taste of the sea. Serve with warm ciabatta rolls brushed with garlic butter and a salad of gourmet greens.
8 tablespoons butter - divided use
2 cups sliced fresh mushrooms
2 small zucchini, shredded
1/4 cup sliced onion
1 cup peeled, seeded and chopped tomatoes
1 1/4 cups freshly grated Parmesan cheese
1 cup heavy whipping cream
1 (10-ounce) can clams
1 (16-ounce) package fettuccine, cooked according to package directions
- Melt 4 tablespoons butter in large skillet. Add mushrooms, zucchini and onion; cook for 5 minutes or until mushrooms and onion are tender. Add tomatoes; cook for 2 minutes. Transfer to large bowl.
- Add fettuccine, remaining butter, cheese and cream to skillet. Cook over medium heat just until cheese is melted.
- Toss vegetable mixture with clams and pasta mixture. Season with salt and ground black pepper to taste.
Makes 6 servings.