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1
Preheat oven to 350 degrees F. In a large pot of salted, boiling water, cook pasta to al dente according to package directions, then drain and set aside.
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2
Meanwhile, in a medium saucepan, melt butter over medium heat.
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3
Add garlic, mushrooms and onion and saute for 23 minutes, stirring, until softened.
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4
Add flour and cook, stirring for 1 minute, until lightly browned.
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5
Slowly whisk in chicken stock, milk and cream.
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6
Stir in salt, pepper, thyme and oregano and bring sauce to a high simmer.
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7
Cook, whisking constantly, for 56 minutes, or until slightly thickened.
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8
Stir in Parmesan cheese and baby clams and cook for another 12 minutes until cheese is melted.
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9
Remove from the heat.
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10
Spoon about 1 tablespoon of the sauce into each of 6 individual pasta dishes.
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11
Place 4-5 shrimp in the bottom of each dish.
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12
Toss cooked pasta with the rest of the sauce until it is evenly coated and divide between the pasta dishes.
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13
Sprinkle pasta with cheddar and mozzarella cheese.
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14
Bake pasta for 2025 minutes, or until cheese is bubbling and shrimp are cooked through (if your dishes are clear, you can just look through the bottom to check if the shrimp are pink and cooked through).
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15
Enjoy!
