Low-Fat Linguine with Clam Sauce

I thought this was pretty good, my husband and 4 year old liked it even more than me. I misread the recipe when I was shopping for my clams. I somehow only got home with half the amount of clams that I needed, so I subbed in mushrooms for half of the clams. It was really good that way, I would recommend adding mushrooms! To make it low fat I used 2% milk instead of cream. In the cold milk I dissolved 1 teaspoon of cornstarch to help it thicken. I didn't miss the cream at all! Don't forget the Parm cheese, that really added alot of flavor. I would make this again, it was easy to make as a spur of the moment dish since you can keep the clams in the pantry. --Carissa