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Ingredients

1 pound fresh mushrooms, sliced 1 green bell pepper, diced 2 tablespoons butter 1 pound fettuccini pasta ½ large head broccoli, cut into florets ¾ cup butter, divided ¼ cup grated Parmesan cheese ½ teaspoon dried oregano ½ teaspoon dried parsley ¼ teaspoon garlic powder ¼ teaspoon ground black pepper ¼ cup all-purpose flour 1 pint heavy cream 1 (14.5 ounce) can chicken broth 2 (6.5 ounce) cans minced clams, drained

Nutrition Info

938.2 calories carbohydrate: 70.8 g cholesterol: 224 mg fat: 60.6 g fiber: 4.7 g protein: 32 g saturatedFat: 36.4 g servingSize: - sodium: 357.5 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.

6 servings

Rich and satisfying.