Recipe courtesy of Robin Miller

Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes

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

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

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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.