Artichoke and Clam Pasta with Tomato Cream Sauce Recipe

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Recipes.net Team Published: July 9, 2020 Modified: October 13, 2020
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)
  1. In a pot, saute celery, carrots, parsley and onion in oil. Add garlic.
  2. Add the juice from 3 cans of the clams (discard the juice from the other 3 cans.)
  3. Add the bouillon cubes.
  4. As they dissolve, add the Portobello mushrooms and tomatoes with juices, then add the artichokes.
  5. Cook for 15 minutes.
  6. Add the clams from the 6 cans, cook for 5 minutes.
  7. Slowly add the cream and allow the mixture to thicken.
  8. 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.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves:
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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

  1. In a pot, saute celery, carrots, parsley and onion in oil. Add garlic.
  2. Add the juice from 3 cans of the clams (discard the juice from the other 3 cans.)
  3. Add the bouillon cubes.
  4. As they dissolve, add the Portobello mushrooms and tomatoes with juices, then add the artichokes.
  5. Cook for 15 minutes.
  6. Add the clams from the 6 cans, cook for 5 minutes.
  7. Slowly add the cream and allow the mixture to thicken.
  8. Serve over cooked pasta.
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