Eastern Clam Fettuccine created by: Almond Board of California

servings 6
ingredients 1/2 lb. fresh small mushrooms, halved
1/4 cup butter
1 clove garlic, minced
1/4 cup flour
1 can (10 oz) whole baby clams
1 tsp. Dijon mustard
Dash cayenne pepper
1 cup heavy cream
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
2 cups blanched broccoli flowerettes
1/2 cup toasted slivered almonds
1 package (12 oz) fresh fettuccine or linguini
Fresh ground black pepper
preparation Sauté mushrooms with butter and garlic just until tender.  Stir in flour. Blend in liquid from clams, mustard and cayenne pepper. Bring to boil, stirring constantly; cook until thickened, about 2 minutes. Stir in cream, Swiss and Parmesan cheeses. Heat until cheese melts, but do not boil. Stir in clams, broccoli and almonds. Heat through. Cook fettuccine as package directs; drain. Place fettuccine on serving plate; top with sauce. Serve with fresh ground pepper to taste.