Linguine In Clam Sauce

• 1 package (1 pound) linguine
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1 garlic clove, minced
• 3 cans (6-1/2 ounces each) chopped clams
• 1/2 pound sliced fresh mushrooms
• 2 teaspoons chicken bouillon granules
• 1 teaspoon minced fresh basil
• 1/8 teaspoon pepper
• Shredded Parmesan cheese

1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add zucchini; cook for 2 minutes or until crisp-tender. Stir in garlic; cook 1 minute longer.
2. Drain clams, reserving 1/2 cup juice. Add the clams, mushrooms, bouillon, basil, pepper and reserved juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender. Drain linguine; top with clam mixture. Sprinkle with cheese.

linguine, onion, olive oil, zucchini, garlic, clams, mushrooms, chicken bouillon granules, fresh basil, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/linguine-in-clam-sauce/ (may not work)