Artichoke and Clam Pasta with Tomato Cream Sauce


(0 votes) 0 0

This artichoke and clam dish is enhanced with garlic and a tomato cream sauce.

Shared by


  • 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

Our Readers Also Loved


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. 

Around The Web