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.

Supplies

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

Step 1:

Prepare noodles as instructed on packaging.

Step 2:

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.

Step 3:

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

Step 4:

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

Step 5:

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

Step 6:

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

Step 7:

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

Step 8:

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

Introduction: How to Cook Clam Linguine