1 cube butter
4 cloves garlic, minced
1/2 bell pepper, diced
1/4 c. celery, diced
1/4 c. onion, diced
2 tbsp. parsley
1/4 c. cream sherry
3-4 cans minced clams
1 c. sliced mushrooms
1 lb. pasta of your choice
3 tbsp. butter
3 tbsp. flour
2 c. cream or milk
White pepper to taste
1/4 c. Romano cheese, grated

Saute bell pepper, garlic, celery, onion and parsley in butter, add mushrooms and sherry wine with juice from the clams; add the extra 3 tablespoons butter and blend in the flour as you would for a white sauce. Add 2 cups milk and cook until thick. Add clams, turn off heat. Boil pasta as directed on package, drain, pour sauce over pasta, sprinkle with Romano cheese.