Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes

Ingredients

• 0.3 cup freshly basil leaves chopped
• 4 tablespoons butter 
• 14 ounce canned tomatoes diced drained chopped canned
• 14 ounce clams whole shelled cooked drained canned
• 1 tablespoon thyme leaves fresh chopped
• 4 cloves garlic minced
• 1 cup chicken broth reduced-sodium
• 1 tablespoon oregano leaves fresh chopped
• 0.3 cup parmesan grated
• 4 servings salt and pepper black freshly ground
• 0.5 cup shallots chopped
• 1 pound nests of spinach fettuccine 

Equipment

• frying pan

Directions

1. Cook linguine according to package directions.
2. Meanwhile, melt butter in a large skillet over medium heat.
3. Add shallots and garlic and cook 3 minutes, until soft.
4. Add thyme and oregano and cook 1 minute, until fragrant.
5. Add broth and bring to a simmer.
6. 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.
7. Transfer to a serving platter and top with Parmesan.