1 lb. linguine pasta
2 c. sliced fresh mushrooms
2 cloves garlic, minced
1/2 c. butter
6 tbsp. flour
3 (6 1/2 oz.) cans chopped or minced clams (reserve juice)
2 c. light cream
1/2 c. Parmesan cheese
2 tbsp. chopped fresh parsley

Cook pasta. Saute mushrooms and garlic in butter in a large skillet. Stir in flour. Gradually add clam juice and cream; stir until mixture thickens. Add clams, cheese, parsley and pepper. Drain pasta and serve topped with sauce. Sprinkle liberally with Parmesan cheese. Serves 6.