Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
1 pound spinach fettuccine
4 tablespoons butter
1/2 cup chopped shallots
4 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1 cup reduced-sodium chicken broth
2 dozen cooked clams, shelled (or 1 (14-ounce) can whole baby clams, drained)
1 (14-ounce) can diced tomatoes, drained or 3 Roma tomatoes, chopped
1/4 cup freshly chopped basil leaves
Salt and freshly ground black pepper
1/4 cup grated Parmesan
Directions
- Cook linguine according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper.
- Transfer to a serving platter and top with Parmesan.
