Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Cook linguine according to package directions.
  2. 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.
  3. Transfer to a serving platter and top with Parmesan.

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