Pasta With Clam Sauce

• 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

1. In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
2. 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.
3. Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
4. 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.

mushrooms, green bell pepper, butter, pasta, head broccoli, butter, parmesan cheese, oregano, parsley, garlic, ground black pepper, allpurpose, heavy cream, chicken broth, clams

Taken from www.allrecipes.com/recipe/21520/pasta-with-clam-sauce/ (may not work)