Spaghetti With Clams And White Wine

• Spaghetti with Clams and Herbs
• 3/4lb Spaghetti
• 1 Cup White Wine
• 1/4 Cup Heavy Cream
• 1/2 Cup Parmesan
• 2 Sprigs of Rosemary
• 2 Sprigs of Thyme
• About 10 Assorted Button Mushrooms, chopped
• 1/4 Vidalia Onion
• Garlic
• Salt
• Pepper
• 1lb Small Clams, cleaned
• (Optional 4 Strips Bacon, diced)

1. Heat a large skillet to high, and add 1tbs extra virgin olive oil and 3 cloves of garlic, minced. Once garlic is golden brown, add 1/2 cups of white wine. Once wine is hot, add clams. Steam under a lid, until clams open wide, and wine has reduced considerably. Start to boil your pasta. Meanwhile in a separate pan, add the bacon and let cook until golden brown. (If not using bacon, heat up 2 tbs of olive oil.) Cook the mushrooms and onions until soft and fragrant. Let sit.
2. Once the white wine has reduced, separate the clam meat from their shells, and add to white wine mixture. Once pasta is done, strain and put it back into its pot. Add the white wine and clams to the pasta, and stir in the heavy cream and the parmesan. Then add the onions and mushrooms to the pasta, and season with salt, pepper, rosemary and thyme. Do not use to much rosemary and thyme, as it is easy to overpower the sauce.
3. Serve immediately.

herbs, white wine, heavy cream, parmesan, rosemary, thyme, mushrooms, vidalia onion, garlic, salt, pepper, bacon

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-clams-and-white-wine-50086072 (may not work)