Recipe Pasta with Clam Sauce (Pasta)

Required Ingredients:

• 1 pound fresh mushrooms, sliced
• 1 green bell pepper, diced
• 2 tablespoons butter
• 1 pound fettuccini pasta
• 1/2 large head broccoli, cut into florets
• 3/4 cup butter, divided
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1 pint heavy cream
• 1 (14.5 ounce) can chicken broth
• 2 (6.5 ounce) cans minced clams, drained

Preparing/Cooking:

• In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender.
• Remove from heat and set aside.
• Bring a large pot of lightly salted water to a boil.
• 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.
• Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper.
• Cover and set aside to keep warm.
• In a medium saucepan over medium heat, melt 1/2 cup butter.
• Dump in flour all at once and whisk until smooth.
• 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.
• Heat through and toss with pasta.
• Serve at once.

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