Yield
4 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

Drain clams, reserving 1/2 cup clam juice. Set clams aside.

Step 2

Place pasta sauce mix in a small saucepan. Gradually add clam juice and milk, stirring with a whisk until blended. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly with whisk. Stir in mushrooms and clams; cook until thoroughly heated, stirring constantly. Remove from heat; stir in sour cream.

Step 3

Combine sauce and fettuccine in a bowl; toss well. Sprinkle with parsley. Serve immediately.

Oxmoor House Healthy Eating Collection

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