Lighten up Linguine With Clams

• 1 (16 ounce) package linguine
• 2 tablespoons light margarine
• 14 cup olive oil
• 3 cloves chopped garlic
• 1 lb fresh mushrooms, sliced
• 2 (6 1/2 ounce) cans chopped clams with juice
• 12 cup chopped fresh parsley
• 1 teaspoon salt
• 12 teaspoon white pepper
• 14 cup grated parmesan cheese

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until done to taste; drain.
3. Melt margarine along with the olive oil in large skillet over medium heat.
4. Saute garlic and mushrooms until golden brown.
5. Stir in clams with juice, parsley, salt and white pepper.
6. Cook over medium heat until hot.
7. Toss with pasta until evenly coated.
8. Serve garnished with Parmesan cheese.

linguine, light margarine, olive oil, garlic, fresh mushrooms, with juice, parsley, salt, white pepper, parmesan cheese

Taken from www.food.com/recipe/lighten-up-linguine-with-clams-427789 (may not work)