Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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.