Quick & Easy Fettuccine With Mushroom-Clam Sauce - cooking recipe

Ingredients

2 (6 1/2 ounce) cans chopped clams
4 garlic cloves, minced
1/4 cup dry white wine
2 tablespoons butter or 2 tablespoons margarine
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup parmesan cheese (You may wish to sprinkle with additional parmesean cheese upon serving)
8 -10 ounces fettuccine pasta
parsley (optional) or lemon slice, for garnishing (optional)

Preparation

While cooking fettucini noodles to desired doneness.
Drain clams, reserving liquid.
Brown garlic until golden in butter (or margarine) in a medium sized sauce pan.
Add clam juice and wine.
Bring to a boil.
Boil for 5 minutes or until sauce is reduced to a little more than half a cup.
Reduce heat and add the soup, clams and cheese.
Cook until heated through stirring occasionally.
Serve over fettucini noodles and garnish with parsley or lemon slices.
Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).