1 c. sliced fresh mushrooms
1 clove garlic, finely chopped
1/4 c. butter
3 tbsp. flour
1/2 pt. coffee cream
1/4 c. grated Parmesan cheese
1 tbsp. chopped parsley
Hot cooked linguine
2 (6 1/2 oz.) cans chopped clams, drained, reserve liquid

In medium saucepan cook mushrooms and garlic in butter until tender. Stir in flour. Gradually stir in reserved clam liquid and cream. Cook and stir until thickened. Add clams, cheese, sherry, parsley and pepper. Heat through. Serve over hot linguine. Refrigerate leftovers.