1 c. sliced, fresh mushrooms
1 clove garlic, finely chopped
1/4 c. butter
3 tbsp. flour
2 (6 1/2 oz.) cans chopped clams (drain, but save the juice)
1 c. half and half
1/4 c. Parmesan cheese
1 tbsp. chopped parsley
1/4 tsp. pepper
1 lb. cooked linguine

In medium saucepan, cook mushrooms and garlic in butter until tender. Stir in flour. Gradually stir in clam liquid and half and half. Stir while cooking over medium heat until thick. Add clams, cheese, parsley and pepper. Heat thoroughly. Serve over linguine.