Ingredients
4 tablespoons butter
8 ounce mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon dried basil
Salt and freshly ground black pepper
1 can mushroom soup
1/2 cup dry sherry
2 cups sharp Cheddar cheese, shredded
4 cans minced clams, drained and reserved
1 pound linguine, cooked al dente
1/2 cup Parmesan cheese, grated
Preparation
Sauté mushrooms and garlic in butter in a saucepot. Season with basil, salt and pepper. Stir in soup, sherry, and broth from clams. Stir until smooth and heated through. Remove from heat and add cheese, clams and linguine. Place in baking dish and sprinkle with Parmesan. Bake at 350 for 30 minutes or until bubbly.
