Clam Fettuccine With Mushrooms

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

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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

Ingredients

  • 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

Preparation

  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.
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