Clam Fettuccine With Mushrooms

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 336
  • Fat: 2.9g
  • Saturated fat: 1.3g
  • Protein: 21.0g
  • Carbohydrate: 55.4g
  • Cholesterol: 27mg
  • Iron: 4.9mg
  • Sodium: 1127mg
  • Calories from fat: 8%
  • Fiber: 2.0g
  • Calcium: 137mg


  • 2 (6 1/2-ounce) cans chopped clams, undrained
  • 1 (1.6-ounce) envelope Alfredo pasta sauce mix
  • 1/2 cup fat-free milk
  • 1 (6-ounce) can sliced mushrooms, drained
  • 1/2 cup nonfat sour cream
  • 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
  • 1/4 cup chopped fresh parsley


  1. Drain clams, reserving 1/2 cup clam juice. Set clams aside.
  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.
  3. Combine sauce and fettuccine in a bowl; toss well. Sprinkle with parsley. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Clam Fettuccine With Mushrooms Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy