Linguini tossed in a garlic white wine clam sauce with fresh parsley.

Ingredients

• 1 cup sliced mushrooms (4 oz)
• 1 clove garlic, finely chopped
• 1/4 cup butter
• 3 tbsp flour
• 1-6 1/2 oz cans chopped clams, reserve liquid
• 1 cup half and half
• 1/4 cup grated Parmesan cheese, plus topping
• 1 tbsp dry sherry, optional
• 1 tbsp chopped parsley
• 1/4 tsp white pepper
• Cooked linguini

Steps

1. In a medium saucepan, cook mushrooms and garlic in butter until tender.
2. Stir in flour.
3. Gradually stir in clam liquid and cream; cook until thickened.
4. Add clams, cheese, sherry, parsley and pepper.
5. Heat through.
6. Serve over hot linguini.
7. Top with grated Parmesan.