3 T. margarine
5 T. flour
4 c. liquid (clam juice, evaporated milk, half & half, dry white wine)
3/4 c. grated Parmesan cheese
2 c. grated Monterey Jack cheese
3 T. margarine
3/4 lb. mushrooms, sliced
12 oz. spaghetti
Boiling salted water
1 can (Costco size, 51 oz.) chopped clams

3 T. margarine 5 T. flour 4 c. liquid (clam juice, evaporated milk, half & half, dry white wine) 3/4 c. grated Parmesan cheese 2 c. grated Monterey Jack cheese 3 T. margarine 3/4 lb. mushrooms, sliced 12 oz. spaghetti 1 can (Costco size, 51 oz.) chopped clams

Drain clams, reserving juice. To clam juice, add evaporated milk or half & half and wine to total 4 cups.

In a pan over medium heat, melt 3 T. margarine. Add flour and cook, stirring, until bubbly. Gradually pour in liquid and continue cooking and stirring until sauce boils and thickens. Add cheeses and mix just until cheese melts. Remove 1 c. of the sauce and reserve both portions.

In a wide frying pan over medium heat, melt remaining 3 T. margarine. Add mushrooms and cook until juices evaporate.

Cook spaghetti in boiling salted water, according to package directions; drain well. Combine spaghetti, the larger portion of sauce, mushrooms (reserve a few for garnish) and clams; toss gently. Turn into a shallow greased 2-quart casserole or baking dish. Spoon remaining sauce over top and garnish with reserved mushrooms. At this point you may cool, cover, and refrigerate until the next day.

Bake covered, in a 375 degree oven for 45 minutes (1 hour if refrigerated) or until bubbly and heated through. Remove cover and broil for a few minutes to brown top lightly. Makes 8-10 servings.

Variation: Use the sauce for one batch homemade pasta, cut thin. Dish make a lot, enough for 15-20 servings. Serve with fresh grated Parmesan cheese.