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

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.
7. Stir in tomatoes and basil and season, to taste, with salt and black pepper.
8. Transfer to a serving platter and top with Parmesan.

fettuccine, butter, shallots, garlic, thyme, oregano, chicken broth, baby clams, tomatoes, basil, salt, parmesan

Taken from www.foodnetwork.com/recipes/spinach-fettuccine-with-clam-butter-sauce-and-diced-tomatoes-recipe.html (may not work)