Creamy garlic herb mushroom spaghetti with clams

Source: www.pinchofyum.com

Prep Time: 15 mins

Cook time: 20 mins

Servings: 4

Ingredients:

8 oz pasta

4 tbsp butter

3 cloves garlic, minced

16 oz fresh mushrooms, sliced

2 tbsp flour

1 tsp herbes de province 

1 1/2 cups milk

Salt and pepper to taste

3 tbsp olive oil

1/4 cup fresh parsley

2 cans clam (baby or minced)

Instructions:

1. Cook pasta according to packages. Add a little oil to prevent sticking.

2. Melt 2 tbsp of butter over medium high heat. Add one clove of garlic and sauce for a minute until fragrant. Add the mushrooms and sauce for 5-10 minutes until golden brown and softened. Set aside.

3. Add the remaining 2 tbsp butter to the pan and melt again over medium high heat. Add the garlic and sauce for a minute until fragrant. Add the flour and herbs de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened (about 15 minutes). Stir constantly to avoid flour clumps. Season with salt and pepper.

4. Toss the sauce, pasta, and mushrooms together. Add the clam juice as needed to keep the sauce from getting too thick. Stir in clams and parsley about 2 minutes before serving. 

Note:
1. If you don't have herbes de provence, just any mixture of herbs would do. I normally mix whatever I have on my pantry, such as dried parsley, oregano, thyme, rosemary, and etc.