This is definitely no typical clam sauce. The shiitake mushrooms give the sauce an earthy flavor; finishing with crème fraîche makes it creamy.

Recipe by Cooking Light March 2003

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles in boiling water 6 minutes or until done. Drain and rinse with cold water; drain well.

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  • Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add mushrooms and pepper; sauté 4 minutes. Remove mushroom mixture from pan.

  • Add 2 teaspoons olive oil to pan. Add onion and garlic; sauté 4 minutes or until tender. Add wine. Reduce heat, and simmer 8 minutes or until the liquid almost evaporates.

  • Sprinkle with flour; stir to combine. Add clam juice and clams; bring to a boil. Reduce heat; simmer until slightly thick (about 15 minutes). Stir in the noodles, mushroom mixture, cheese, parsley, and crème fraîche.

Nutrition Facts

345 calories; calories from fat 29%; fat 11g; saturated fat 5.2g; mono fat 4.5g; poly fat 0.7g; protein 11.9g; carbohydrates 48.9g; fiber 2.6g; cholesterol 36mg; iron 4.3mg; sodium 685mg; calcium 271mg.
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