Shows
In the Kitchen
Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
Share This Recipe
- 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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
James Briscione
Linguine with Spinach-Basil Pesto
25m
Easy
CLASS
PREMIUM
Catherine McCord
Veggie Dinner Strata
26m
Easy
CLASS
PREMIUM
Valerie Bertinelli
Linguine with Clams, Cherry Tomatoes and Basil
19m
Easy
CLASS
PREMIUM
Marge Perry
Rib-Eye Steaks with Thyme-Shallot Butter
30m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ellie Krieger
Garlic Basil Shrimp
18m
Easy
CLASS
Giada De Laurentiis
Crab and Cherry Tomato Fettuccine
27m
Easy
CLASS
