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Linguine With Creamy Clam and Mushroom Sauce


Course : Fish
Serves: 4
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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 / 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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