Eastern Clam Fettuccine

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Almond Board of California


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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

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