Spaghetti With White Clam Sauce

• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 c. olive oil
• 1/2 tsp. marjoram
• 1/2 tsp. thyme
• 1/2 tsp. basil leaves
• 1 (6 oz.) container sour cream
• 2 green onions, chopped
• 2 c. Mozzarella cheese, grated
• 2 (1/2 oz.) cans chopped clams
• 1 (8 oz.) can mushrooms (stems and pieces)
• 1/2 tsp. tarragon
• 1/2 tsp. oregano
• thin spaghetti

1. Heat olive oil in large frying pan.
2. Add finely chopped onion, green onions, minced garlic cloves and spices to the olive oil. Stir until onion is translucent.
3. Add sour cream to heated mixture.
4. Stir well.
5. When sauce is hot, add grated Mozzarella cheese.
6. Stir frequently.
7. Simmer for about 15 minutes.
8. Add drained chopped clams and continue to stir.
9. Do not overcook or clams become tough.
10. Serve over cooked spaghetti.
11. Will freeze well.

yellow onion, garlic, olive oil, marjoram, thyme, basil, sour cream, green onions, mozzarella cheese, clams, mushrooms, tarragon, oregano, thin spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172299 (may not work)