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Fettucine Caruso
1/2 pound Fettucine
3 T unsalted butter
1 T olive oil
1 green onion, chopped
1 garlic clove, crushed
1 small can Clams, minced
1/2 c steamed broccoli pieces
1/4 c cream
1/4 c fresh parsley, chopped
salt and pepper to taste
Put butter and olive oil in a sauté pan on medium heat, add the green onion and garlic, cook until tender. Drain the liquid from the clams into the pan and reduce to 1/2 cup and keep warm. Meanwhile, cook Fettucine in salted water to al dente. Just before it is done, add the broccoli, pasley, minced clams and cream to the pan and cook, stirring until thickened. Drain the Fettucine and add to the pan, season with salt and pepper to taste. Makes 2 servings. |
