How to Cook Clam Linguine

This is a family recipe that my grandmother recreated from a buffet chain that went out of business long before I was born. It has a rich and creamy sauce that only gets better the next day. Serves 4 people.

• 1/2 pound linguine noodles
• 1/4 cup butter
• 1 cup fresh mushrooms
• 1 clove of minced garlic
• 2 tablespoons of flour
• 1 tablespoon chopped fresh parsley
• 2 8oz cans of minced clams
• 1 cup half and half
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon pepper
• (optional) 1 tablespoon dry sherry

Prepare noodles as instructed on packaging.

Open the cans of clams and drain the liquid into a bowl to set aside for later. Make sure you don't pour the clam juice down the drain.

In a medium sauce pan melt the butter, add the mushrooms and garlic and cook at medium heat until tender.

When the mushroom mix reaches desired tenderness stir in the flour making sure to get rid of any lumps.

Slowly pour in half and half and clam juice. Lower heat to medium-low.

Stir consistently until thickened to the consistency of a yogurt drink.

Once the sauce reaches the desired consistency; add in the minced clams, parmesan, parsley, pepper, and (optional) sherry.

let sit for 5-10 minutes. Serve over the linguine noodles you prepared earlier and enjoy. Refrigerate any leftovers.