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Pasta with Clam Sauce

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Pasta with Clam Sauce

  • Non Veg
  • 45 mins
  • Serves 5
  • Easy



This pasta with clam sauce dish is just the thing you need to change up your regular pasta dish. The flavor and chewy texture of the clams are a welcome change to your typical pasta sauce which is usually tomato or cheese based. This is a seafood dish at the end of the day, even if there’s more noodle than seafood, so be sure to check that your guests do not have shellfish allergies before serving it to them.

Health Benefits 

Clams are known for many things; their salty taste, chewy texture, and fresh ocean scent are just a few. They also have a large quantity of health benefits because they are rich in essential nutrients like. In particular, clams are packed full of iron. They have even more iron in them than most meat sources which makes them a natural remedy for anemia and other iron deficiency conditions. Unlike other seafood, clams have low contaminant levels so you can enjoy them without worrying that you’re causing yourself harm.


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How to Make Pasta with Clam Sauce

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


In Italy, it is a bad idea to order seafood dishes on Sunday, since most Catholics are in church and unable to provide fresh seafood.

Donna Ricci

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