8 oz. cream cheese
1/4 c. soft butter
3 tsp. basil flakes
3 tsp. parsley flakes
1/2 tsp. pepper
3/4 tsp. garlic powder
1/3 c. Parmesan cheese
2 (6 1/2 oz.) can clams
1/3 c. sour cream
1/2 c. mushrooms
1/2 c. slivered almonds
8-10 oz. spaghetti

In double boiler, combine cream cheese and butter. Add basil, parsley, pepper and garlic powder. Blend in Parmesan. Drain clams and stir in clams and 2/3 cup clam juice. Heat in double boiler until hot. Add sour cream, sauteed mushrooms. Do not allow to boil. Serve immediately over hot cooked spaghetti. Top with slivered almonds.