Clam Sauce For Linguini

• 3 Tbsp. butter
• 1 large onion, chopped
• 1 Tbsp. chopped parsley
• 1 tsp. fennel seed
• 9 fresh mushrooms, cleaned and diced small
• 4 1/4 Tbsp. flour
• 1 c. chicken stock, heated
• 5 oz. can baby clams, juice drained and reserved
• 2 Tbsp. heavy cream
• 4 portions cooked linguini, hot
• salt and pepper
• dash of paprika

1. Place butter, onion, parsley and fennel seed in 12-cup casserole.
2. Cover and microwave 3 minutes on High.
3. Add mushrooms and season.
4. Continue microwaving 3 minutes, covered.
5. Sprinkle in flour and mix until well incorporated.
6. Season with paprika.
7. Pour in chicken stock and reserved clam juice.
8. Microwave 7 minutes, uncovered, stirring twice during cooking time.
9. Mix in clams and incorporate cream.
10. Let stand, uncovered, on counter.
11. Spoon sauce over hot linguini and serve at once.
12. Cooking time:
13. 13 minutes.

butter, onion, parsley, fennel seed, fresh mushrooms, flour, chicken stock, baby clams, heavy cream, salt, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579450 (may not work)