Ingredients
8 oz marinated artichokes, drained
6 cans clams, drained, chopped
1 lb fettuccine, cooked
2 cans tomatoes basil garlic, (29 oz), diced
1 lb Portobello mushrooms, sliced
1 pt heavy cream
3 tbsp oil
2 stalks celery, chopped
2 small beef bouillon cubes
2 carrots, chopped
1 handful Italian parsley, chopped, fresh
1 onion, chopped
5 cloves garlic, minced
Preparation
In a pot, saute celery, carrots, parsley and onion in oil. Add garlic.
Add the juice from 3 cans of the clams (discard the juice from the other 3 cans.)
Add the bouillon cubes.
As they dissolve, add the Portobello mushrooms and tomatoes with juices, then add the artichokes.
Cook for 15 minutes.
Add the clams from the 6 cans, cook for 5 minutes.
Slowly add the cream and allow the mixture to thicken.
Serve over cooked pasta.
