Melt butter in a saucepan over medium-high heat. Add garlic and sauté 30 seconds; add mushrooms and sauté one minute. Add broth, clams and reserved liquid, tomatoes, seasonings and wine or broth; bring to a boil and simmer for 5 minutes. If a thicker sauce is desired, whisk flour with softened butter in a small bowl; whisk into sauce, cooking and stirring until thickened. Serve sauce over cooked linguine.
Tip: Feel free to mix & match plates and glasses for a look that’s more fun than carefully matched china.
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