Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes

  • 1 pound spinach fettuccine
  • 4 tablespoons butter
  • 1/2 cup chopped shallots
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 cup reduced-sodium chicken broth
  • 2 dozen cooked clams, shelled (or 1 (14-ounce) can whole baby clams, drained)
  • 1 (14-ounce) can diced tomatoes, drained or 3 Roma tomatoes, chopped
  • 1/4 cup freshly chopped basil leaves
  • Salt and freshly ground black pepper
  • 1/4 cup grated Parmesan
Cook linguine according to package directions.

Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper.

Transfer to a serving platter and top with Parmesan.

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