Linguini And White Clam Sauce

• 1 box Linguini noodles
• 2 cans clams
• 1 med onion
• 1-2 cloves garlic(minced)
• 2 cartons of half and half
• 1/2 cup milk
• clam juice(strained from clams)
• parmasean cheese(for topping)
• 1/4 cup flour
• 1/2 cup butter
• pepper& salt(dash of each)
• 1 tsp oregano
• 1/2 cup mozzerella cheese
• 1 tsp crushed red pepper 3/4 cup frsh chopped mushrooms
• and 1/2 stick butter.

1. In medium sized pot combine juice from clams, mozzerella cheese, crushed red pepper, oregano,1/2 and 1/2, pepper and salt, milk and let simmer. In a separate larger pot bring water to a boil then add a handful of linguini noodles. While noodles are cooking and sauce is simmering, in a med size saucepan melt butter. Add garlic. Saute clams and onions, adding a spoonfull of flour alternating with mushrooms until both are all used. Add the clam mixture to the sauce mixture and stir continuously. Noodles should be done by this time, strain and put a serving on a plate. Drape noodles with sauce and add parmasean as desired.

noodles, clams, onion, cartons, milk, flour, butter, pepper, oregano, mozzerella cheese, red pepper, butter

Taken from www.epicurious.com/recipes/member/views/linguini-and-white-clam-sauce-1200241 (may not work)