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Linguine With Creamy Clam and Mushroom Sauce


Course : Pasta
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 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 / 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, 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.

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