(adapted from Cooking Light)
Nancy says she has been making this recipe for quite some time and often substitutes shrimp for clams.
6 oz. uncooked linguine
2 (6.5 oz.) cans minced clams, rinsed and drained
1/2 lb. fresh mushrooms, sliced
2 cloves garlic, minced
1 tbsp. margarine, melted
1/2 cup chopped fresh parsley
1/4 cup dry white wine
1/8 tsp. salt
3/4 tsp. pepper
1/4 cup grated Parmesan cheese
Cook linguine according to package directions, drain, and set aside; keep warm. Rinse and drain clams. Sauté mushrooms and garlic in margarine in a large skillet until tender. Stir in clams, parsley, wine, salt, and pepper; simmer, uncovered, until thoroughly heated. Combine linguine, clam sauce, and Parmesan cheese; toss well. (Optional – substitute shrimp for clams.)
