Linguine With Creamy Clam and Mushroom Sauce

Linguine With Creamy Clam and Mushroom Sauce

Course :	Fish
From:	HungryMonster.com
Serves:	4

Ingredients:

1/2	Pound	fresh mushrooms -- sliced
1/3	Cup	onion -- finely chopped
1	Clove	garlic -- finely chopped
2	Tablespoons	olive oil
2	Tablespoons	flour
1	Cup	Lt. Cream Or Non Dairy Subsitute
2	Teaspoons	chicken bouillon granules
1	Cup	frozen green peas -- thawed
1/4	Cup	parmesan cheese -- freshly grated
1	Tablespoon	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, milk 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.