Linguine With Creamy Clam and Mushroom Sauce

Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/2 pound fresh mushrooms -- sliced
1/3 cup onion -- finely chopped
1 clove garlic
2 tablespoons olive oil
2 tablespoons flour
1 cup mocha mix -- fat free
2 teaspoons chicken bouillon granules
1 cup frozen green peas -- thawed
1/4 cup parmesan cheese -- freshly grated
1 tablespoons dry white wine
1 pound linguini -- cooked
2 cans clams -- canned with liquid, drain, reserve syrup
 

Preparation:

In dutch oven, over med-high heat, cook and stir mushrooms, onion and garlic in oil until liquid from mushrooms is absorbed. Reduce heat to medium; stir in flour. Gradually stir in clam juice, toddler formula and bouillon; cook and stir until thickened. Add peas, parmesan cheese, vermouth , and clams; mix well. Heat through ( do not boil). Serve over hot cooked linquine. Refrigerate leftovers.