3 cans (6 1/2 oz.) chopped clams
1/4 lb. fresh mushrooms
3 cloves garlic, chopped
2 tbsp. olive oil
2 tbsp. butter
1/4 dry sherry
1 c. heavy cream
1/2 c. chopped fresh parsley
1 tbsp. lemon juice
12 oz. of linguini

Saute the mushrooms and garlic in the oil and butter until soft. Add the sherry and boil for 1 minute. Stir in the reserved clam broth and the cream. Cook stirring occasionally, until slightly thickened. Stir in the chopped clams and parsley, salt and pepper. Heat through.

Follow package directions. Cook linguini in a large skillet or boiling until tender but firm to the bite (8 to 10 minutes). Drain. Add sauce to linguine and serve immediately. Serves 6.