Artichoke and Clam Pasta with Tomato Cream Sauce
Ingredients
- 3 Tbs. oil
- 2 stalks celery, chopped
- 2 sm. beef bouillon cubes
- 2 carrots, chopped
- 1 lb. Portobello mushrooms, sliced
- 1 handful fresh Italian parsley, chopped
- 2 14.5-oz. cans diced tomatoes basil,garlic,
- 1 onion, chopped
- 1 8-oz. jar marinated artichokes, drained
- 6 cans chopped clams, drained
- 5 cloves garlic, minced
- 1 pt. heavy cream
- 1 lb. fettuccine, cooked
Directions
In a pot, saute celery, carrots, parsley and onion in oil. Add garlic. Add the juice from 3 cans of the clams (discard the juice from the other 3 cans.) Add the bouillon cubes. As they dissolve, add the Portobello mushrooms and tomatoes with juices, then add the artichokes. Cook for 15 minutes. Add the clams from the 6 cans, cook for 5 minutes. Slowly add the cream and allow the mixture to thicken. Serve over cooked pasta.
