Clam Fettuccine With Mushrooms

• 2 (6 1/2-ounce) cans chopped clams, undrained
• 1 (1.6-ounce) envelope Alfredo pasta sauce mix
• 1/2 cup fat-free milk
• 1 (6-ounce) can sliced mushrooms, drained
• 1/2 cup nonfat sour cream
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
• 1/4 cup chopped fresh parsley

1. Drain clams, reserving 1/2 cup clam juice. Set clams aside.
2. Place pasta sauce mix in a small saucepan. Gradually add clam juice and milk, stirring with a whisk until blended. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly with whisk. Stir in mushrooms and clams; cook until thoroughly heated, stirring constantly. Remove from heat; stir in sour cream.
3. Combine sauce and fettuccine in a bowl; toss well. Sprinkle with parsley. Serve immediately.

pasta sauce, milk, mushrooms, nonfat sour cream, hot cooked fettuccine, parsley

Taken from www.myrecipes.com/recipe/clam-fettuccine-with-mushrooms (may not work)