Artichoke and Clam Pasta with Tomato Cream Sauce Recipe

Name: Artichoke and Clam Pasta with Tomato Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 8 oz marinated artichokes drained; 6 cans clams drained, chopped; 1 lb fettuccine cooked; 2 cans tomatoes basil garlic (29 oz), diced; 1 lb Portobello mushrooms sliced; 1 pt heavy cream; 3 tbsp oil; 2 stalks celery chopped; 2 small beef bouillon cubes; 2 carrots chopped; 1 handful Italian parsley chopped, fresh; 1 onion chopped; 5 cloves garlic minced

Recipes.net Team July 9, 2020

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Artichoke and Clam Pasta with Tomato Cream Sauce Recipe

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

How To Make Artichoke and Clam Pasta with Tomato Cream Sauce

Seafood clam pasta recipe with artichokes, mushrooms, and a creamy tomato sauce.

8 oz marinated artichokes (drained)
6 cans clams (drained, chopped )
1 lb fettuccine (cooked)
2 cans tomatoes basil garlic ((29 oz), diced )
1 lb Portobello mushrooms (sliced)
1 pt heavy cream
3 tbsp oil
2 stalks celery (chopped)
2 small beef bouillon cubes
2 carrots (chopped)
1 handful Italian parsley (chopped, fresh )
1 onion (chopped)
5 cloves garlic (minced)

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.

How To Make Artichoke and Clam Pasta with Tomato Cream Sauce

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Seafood clam pasta recipe with artichokes, mushrooms, and a creamy tomato sauce.

Preparation Time: 10 mins

Cooking Time: 20 mins

Total Time: 30 mins

Serves:

Ingredients

8 oz marinated artichokes, drained
6 cans clams, drained, chopped
1 lb fettuccine, cooked
2 cans tomatoes basil garlic, (29 oz), diced
1 lb Portobello mushrooms, sliced
1 pt heavy cream
3 tbsp oil
2 stalks celery, chopped
2 small beef bouillon cubes
2 carrots, chopped
1 handful Italian parsley, chopped, fresh
1 onion, chopped
5 cloves garlic, minced

Instructions

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.