Linguini With Creamy White Clam Sauce

• 2 garlic cloves, minced
• 12 cup mushroom, sliced
• 1 cup low-fat milk
• 10 ounces baby minced clams with juice, chopped and drained but reserve liquid
• 4 ounces mozzarella cheese, shredded
• 1 lb linguine, cooked
• 3 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon fresh parsley, chopped
• salt and pepper

1. Melt butter over low heat in a small saucepan.
2. Add garlic, saute for a minute or so.
3. Stir in mushrooms and cook 2-3 minutes until tender.
4. Stir in flour.
5. Gradually add milk and the reserved clam juice.
6. Cook and stir constantly until sauce slightly thickens.
7. Add clams, cheese and parsley.
8. Season with salt and pepper to taste.
9. Make sure to melk the cheese completely.
10. Serve over linguini, along with salad and crusty bread.

garlic, mushroom, lowfat milk, with juice, mozzarella cheese, linguine, butter, flour, fresh parsley, salt

Taken from www.food.com/recipe/linguini-with-creamy-white-clam-sauce-214745 (may not work)