Linguine With Creamy Clam and Mushroom Sauce

Course : Fish
Serves: 4
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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 / Directions:

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.

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