Ingredients
3 cans chopped clams, drained with liquid reserved
1/2 pound sliced fresh mushrooms
1 clove minced garlic
1/2 cup white wine
8 ounces 2% evaporated milk
grated parmesan
parsley, oregano
8 ounces linguini
oil and butter for sauteing
Preparation
Saute the mushrooms in oil and butter until golden brown. Add the garlic, parsley, oregano and white wine. Simmer until reduced. Slowly add the reserved clam juice, cooking until reduced. Mix a couple a spoonfuls parmesan with a couple of spoonfuls 2% to dissolve parmesan Stir remaining 2% into clam juice mix. Stir in parmesan mix to thicken Add chopped clams and reheat. Serve over cooked linguini
