1/2 c. slivered almonds
1 1/2 c. sliced mushrooms (4 oz.)
3/4 c. chopped onion
3 tbsp. butter
3 tbsp. cooking oil
3 tbsp. all-purpose flour
3/4 tsp. dried thyme, crushed
1 (13 3/4 oz.) can beef broth
3/4 c. light cream or milk
3/4 lb. fully cooked ham, cut in julienne strips (1 1/2 c.)
1/2 c. snipped parsley
3 tbsp. Dijon style mustard
6 oz. linguine, cooked
8 oz. spinach, coarsely chopped

In a heavy 12 inch skillet brown almonds over medium heat about 5 minutes until golden, stirring constantly. Remove from skillet; set aside.

In same skillet cook mushrooms and onion in butter and oil until onions are tender but not brown. Stir in the flour and thyme. Add the beef broth and cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/4 cup of the almonds, the ham, parsley and the mustard. Stir in the cooked linguine. Place chopped spinach on platter or individual dinner plates and top with hot linguine mixture. Sprinkle with the remaining almonds.