Imagine twirling your fork into a plate of perfectly cooked pasta, draped in a luxurious sauce that combines the briny essence of clams, the earthy richness of mushrooms, and the decadent creaminess of Parmesan cheese. This isn't just another pasta recipe – it's a culinary journey that transforms simple ingredients into a restaurant-worthy dish you can create right in your own kitchen. In just 30 minutes, you'll craft a meal that will have your family and friends begging for seconds and wondering how you became such a kitchen maestro.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Pasta of choice
- Canned clams, drained
- Mushrooms, sliced
- Heavy cream
- Parmesan cheese, grated
- Garlic, minced
- Butter
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Begin by preparing all your ingredients. Drain the canned clams and set them aside. Slice the mushrooms, mince the garlic, and chop the fresh parsley. Grate the Parmesan cheese if it's not pre-grated. Choose your favorite pasta, such as spaghetti, fettuccine, or penne.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a boil over high heat. Once boiling, add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- While the pasta is cooking, heat a large skillet over medium heat and add the butter. Once the butter is melted and bubbling, add the minced garlic and sliced mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are tender and the garlic is fragrant.
- Next, add the drained clams to the skillet with the mushrooms and garlic. Stir gently to combine and cook for an additional 2-3 minutes to heat the clams through.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir occasionally, allowing the cream to thicken slightly. This should take about 3-5 minutes.
- Once the sauce has thickened, reduce the heat to low and add the grated Parmesan cheese. Stir until the cheese is melted and fully incorporated into the sauce. If the sauce is too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
- Season the sauce with salt and pepper to taste. Remember that the Parmesan cheese is salty, so taste the sauce before adding too much salt.
- Add the cooked pasta to the skillet with the clam mushroom cheese sauce. Toss gently to coat the pasta evenly with the sauce. If needed, add more reserved pasta water to help the sauce adhere to the pasta.
- Once everything is well combined, remove the skillet from heat. Serve the pasta hot, garnished with fresh chopped parsley and additional grated Parmesan cheese if desired.
Tips
- Always reserve pasta water before draining – this starchy liquid is liquid gold for creating silky, clingy sauces.
- Cook mushrooms until they release their moisture and start to brown for maximum flavor development.
- Add Parmesan cheese off the heat to prevent separation and ensure a smooth, creamy sauce.
- Use high-quality canned clams for the best flavor – look for brands packed in their own juice.
- Don't overcook the clams – they only need a few minutes to heat through to maintain their tender texture.
- For extra depth, consider adding a splash of white wine when sautéing the mushrooms and garlic.
- Fresh parsley isn't just a garnish – it adds a bright, fresh note that cuts through the richness of the sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
