|Pasta verde||250 Gram (1 Package)|
|Chicken broth/Clam nectar||310 Milliliter|
|Half and half||310 Milliliter|
|Chopped clams||375 Milliliter|
|White pepper||3 Milliliter|
|Freshly grated romano cheese||160 Milliliter|
Process the pasta, cut into fettuccini.
In a sauce pan, heat the butter and add the flour.
Reduce heat and cook for 2 minutes.
Add the clam nectar and cream, simmer into a thick sauce.
Add the clams and seasonings, continue to simmer for 10 minutes.
Cook the noodles in a large kettle of salted water.
Drain and place on serving plates.
Add half the cheese to the sauce, ladle sauce over noodles.
Sprinkle with remaining cheese and serve at once.