Linguine And Creamy Clam Sauce

• 1/2 (1 lb.) pkg. linguine
• 1/4 c. margarine or butter
• 1 c. sliced fresh mushrooms
• 1 clove garlic, minced
• 2 Tbsp. flour
• 1 Tbsp. chopped parsley
• 2 (6 1/2 oz.) cans minced or chopped clams, drained (reserve liquid)
• 1 c. half and half
• 1/4 c. grated Parmesan cheese
• 1 Tbsp. dry sherry (optional)
• 1/4 tsp. pepper

1. Prepare linguine according to package directions.
2. Drain.
3. In a medium saucepan, melt margarine.
4. Add mushrooms and garlic. Cook until tender.
5. Stir in flour. Gradually blend in reserved clam liquid and half and half. Cook and stir until thickened.
6. Add clams, Parmesan cheese, sherry (if desired), parsley and pepper. Heat through.
7. Do not boil.
8. Serve over hot cooked linguine. Refrigerate leftovers.

linguine, margarine, mushrooms, clove garlic, flour, parsley, parmesan cheese, sherry, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760300 (may not work)