Recipe
- 1 ½ cups cooked clams, chopped and drained, with ½ cup liquid reserved
- ¼ cup butter
- ½ pound sliced fresh mushrooms
- ⅓ cup chopped green pepper
- ⅓ cup chopped onion
- 6 teaspoons minced garlic
- 2 cups freshly grated mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ pound fusilli
- ¼ cup freshly grated Parmesan cheese
In a medium skillet, melt butter over medium heat. Sauté mushrooms, green pepper, onion and garlic until tender. Add clam liquor and 1 cup mozzarella. Cook, stirring constantly until cheese melts. Add clams, salt and pepper. Heat thoroughly.
Cook pasta according to package directions.
Mix sauce with pasta and remaining 1 cup mozzarella. Sprinkle with Parmesan.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Make sure your clams are at least 1 inch thick, and check out this map from NC DEQ to view official open closed areas for shellfish.
