Creamy Clam Pasta

1. 1

   Combine butter, garlic and juice drained from clams in a large wide frying pan. Boil gently, uncovered, until reduced to 1/4 cup, about 7 minutes.

2. 2

   Meanwhile, cook pasta according to package directions.

3. 3

   Once clam-juice mixture has been reduced, stir in cream, mushrooms, Parmesan and red pepper. Stir often until cheese is melted. Cover and simmer until pasta is cooked.

4. 4

   Then drain pasta but do not rinse. Return pasta to pan in which it was cooked and pour sauce-and-vegetable mixture over top. Scatter with clams. Fold together over low heat until clams are piping hot. Taste and add salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.