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• 5 lbs Spaghetti noodles, blanched
• 1 51oz can  Clearwater Propeller Clams, juice and meat separated
• 2lbs Button mushrooms, sliced
• 2 Shallots, finely chopped
• 4 Garlic cloves, finely chopped
• 1 cup  White wine
• 2 cups Heavy cream 35%
• ¼ cup Salt free butter
• ¼ cup Flour
• 1 bunch Parsley, finely chopped
• 1 Lemon juice and zest
• to taste Sea salt and pepper

• In a heavy bottom pot sauté garlic, mushrooms and shallots in half of the butter.
• When partially cooked add remaining butter and flour and stir together.
• Add white wine and half of the reserved clam juice and simmer until thick.
• Add heavy cream and continue to cook until desired thickness.
• If it is too thick adjust with clam juice.
• Toss in noodles to warm and add chopped parsley.
• Adjust salt and pepper to taste.
• Add some lemon juice and zest to desired taste.