1
Prep - slice mushrooms, mince garlic, chop parsley, grate cheese, blend cornstarch with 2 Tbsp. water, cook linguini
2
Heat 1 Tbsp. olive oil in nonstick skillet over medium-high heat.
3
Add mushrooms and saute for 2 minutes
4
Add garlic and saute for an additional 3 minutes or until mushrooms are tender and no longer creating liquid.
5
Add juice from canned clams, and salt and pepper to taste.
6
Bring to simmer, add cornstarch and water mixture and stir until sauce is smooth and creamy.
7
Remove from heat and add clams and parsley.
8
Toss 2 1/2 cups cooked linguini with remaining 1 Tbsp. olive oil
9
Pour clam sauce over linguini and blend.
10
Divide linquini and clam sauce into 4 pasta bowls and top with Parmesan cheese if desired.
