Fettuccine with Clams

Makes 4 servings.

Ingredients:
8 oz fettuccine
Onion, chopped
1 bell pepper, chopped
Garlic, minced
1 T canola oil
Dry sherry
8 oz live Littleneck clams, shells washed; verify none are opened or damaged
1 C vegetable broth
4 oz mushrooms, sliced
Green leafy vegetable — spinach, kale or chard — chopped fine
Italian parsley, chopped fine
Italian seasoning
salt
pepper
1/3 C cream
Parmesan cheese

Instructions:

Cook and drain fettuccine.

Saute onions, bell pepper and garlic in oil on medium. Add sherry when it starts to brown. Remove from pan and add clams and broth. Cook for about 5 minutes until opened. Remove clams and cut from their shells. Add back in sautéed onions, bell pepper and garlic, mushrooms, green leafy vegetable, parsley and spices. Cook, stirring regularly, until broth water is boiled off. Add back in clams and cream and warm. Serve on pasta with a side veggie. Top with parmesan cheese.