This winning combination of al dente fettuccine, sautéed vegetables, and tender clams is sure to please those longing for a taste of the sea. Serve with warm ciabatta rolls brushed with garlic butter and a salad of gourmet greens.

Fettuccine with Vegetable Clam Sauce

8 tablespoons butter - divided use
2 cups sliced fresh mushrooms
2 small zucchini, shredded
1/4 cup sliced onion
1 cup peeled, seeded and chopped tomatoes
1 1/4 cups freshly grated Parmesan cheese
1 cup heavy whipping cream
1 (10-ounce) can clams

1 (16-ounce) package fettuccine, cooked according to package directions

1. Melt 4 tablespoons butter in large skillet. Add mushrooms, zucchini and onion; cook for 5 minutes or until mushrooms and onion are tender. Add tomatoes; cook for 2 minutes. Transfer to large bowl.
2. Add fettuccine, remaining butter, cheese and cream to skillet. Cook over medium heat just until cheese is melted.
3. Toss vegetable mixture with clams and pasta mixture. Season with salt and ground black pepper to taste.

Makes 8 servings.