Linguine & Tomato-Clam Sauce

Serves 4 to 6

2 T. butter

1 T. garlic, minced

1 c. mushrooms, thinly sliced

14-1/2 oz. can chicken broth

2 6-1/2 oz. cans chopped clams, drained and 3/4 c. liquid reserved

14-1/2 oz. can diced tomatoes, drained

1 t. dried parsley

salt and pepper to taste

1/4 c. white wine or chicken broth

Optional: 1 T. all-purpose flour, 1 T. softened butter

8-oz. pkg. linguine pasta, cooked

Melt butter in a saucepan over medium-high heat. Add garlic and sauté 30 seconds; add mushrooms and sauté one minute. Add broth, clams and reserved liquid, tomatoes, seasonings and wine or broth; bring to a boil and simmer for 5 minutes. If a thicker sauce is desired, whisk flour with softened butter in a small bowl; whisk into sauce, cooking and stirring until thickened. Serve sauce over cooked pasta.

Try different flavors of pasta using the same recipe...there are so many to choose from! Try whole-wheat noodles or pasta flavored with spinach, garlic, basil or even spicy red peppers.