This is a quick, east treat that’s made with canned clams. I usually buy them on sale to keep in the pantry for those times when I haven’t made it to the store.
- 8 to 16 oz mushrooms, sliced (depending on your love of shrooms)
- 1 clove garlic, pressed
- 1/4 cup butter
- 3 Tablespoons flour
- 2 – 6 oz. cans of chopped clams, drain but retain liquid
- 1 cup cream
- 1/4 cup grated parmesan
- 1 Tablespoon chopped parsley (can use dried)
- 1/4 teaspoon pepper
- 1 lb cooked linguini
In a medium saucepan, cook mushrooms and garlic in butter until tender.
Add clams, parsley and pepper to heat through.
Serve over hot linguini with lots of grated parmesan.