Creamy Clam Pasta

• 1 Tbsp butter
• 2 Garlic cloves, crushed
• 10-oz can clams, including liquid
• 1/2 lb. (250g) spaghetti
• 1/2 cup table cream
• 1/4 lb mushrooms sliced
• 1/2 cup freshly grated Parmesan
• 1 red pepper, cut into julienne
• Salt and black pepper

1. Combine butter, garlic and juice drained from clams in a large wide frying pan. Boil gently, uncovered, until reduced to 1/4 cup, about 7 minutes.
2. Meanwhile, cook pasta according to package directions.
3. Once clam-juice mixture has been reduced, stir in cream, mushrooms, Parmesan and red pepper. Stir often until cheese is melted. Cover and simmer until pasta is cooked.
4. Then drain pasta but do not rinse. Return pasta to pan in which it was cooked and pour sauce-and-vegetable mixture over top. Scatter with clams. Fold together over low heat until clams are piping hot. Taste and add salt and pepper.

butter, garlic, clams, cream, mushrooms, freshly grated parmesan, red pepper, salt

Taken from www.epicurious.com/recipes/member/views/creamy-clam-pasta-50063420 (may not work)