This dish is simple and fast to make . . . and is also a favorite or mine. I love the combination of the clams, mushrooms, garlic, and shallots. I think this is a salute to my stuffed mushroom recipe in the from of pasta . . . it would be good with toasted bread crumbs topping it off too.Mushroom and Clam Spaghetti
Recipe by: Emily1 Package Spaghetti
8 0z Mushrooms, sliced
2 cans Chopped or Minced Clams
1/3 cup Shallots, minced
2-3 cloves Garlic, minced
2 Tbsp Parsley, chopped
3 Tbsp Butter
1. Cook spaghetti according to package directions until just al dente. Drain and reserve 1/2 cup of pasta water.
2. Heat a saute pan over medium-high heat and melt 2 tablespoons of butter then add the chopped shallots and mushrooms to pan. Cook the shallots and mushrooms for 6-7 minutes, until translucent. Add the garlic and 1/2 teaspoon of salt to the shallots and cook for another minute. Add the clam juice from the canned clams. Allow the shallot mixture to reduce to 1/3 then add the cooked spaghetti to the pan. Toss to coat and add the remaining butter, clams, parsley, and salt and pepper to taste. Add some of the pasta water if needed then serve. Garnish with Parmesan cheese if desired. Enjoy!
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