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Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Vegetable Surprise

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Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes

Total:: 35 min
Prep:: 20 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
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