Pasta with Clam Sauce

Ingredients

• 0.5 large head broccoli cut into florets
• 0.8 cup butter divided
• 14.5 ounce chicken broth canned
• 13 ounce clams minced drained canned
• 0.5 teaspoon parsley dried
• 0.3 cup flour all-purpose
• 1 pound mushrooms fresh sliced
• 0.3 teaspoon garlic powder 
• 1  bell pepper diced green
• 0.3 teaspoon ground pepper black
• 1 pint heavy cream 
• 0.5 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 1 pound fettuccini pasta 

Equipment

• frying pan
• sauce pan
• whisk
• pot
• colander

Directions

1. In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender.
2. Remove from heat and set aside.
3. Bring a large pot of lightly salted water to a boil.
4. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
5. Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
6. In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth.
7. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper.
8. Heat through and toss with pasta.
9. Serve at once.