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1/2 cup slivered almonds
1/4 cup butter
1 cup sliced fresh mushrooms
2 cups shredded Fontina cheese
1/2 cup dairy sour cream
1/4 cup amaretto liqueur
4 ounces spinach linguini, cooked and drained
1/4 cup minced fresh parsley (optional)
In a medium skillet, sauté almonds in 2 tablespoons butter over medium heat until golden.
Remove almonds and reserve.
Add remaining 2 tablespoons butter to skillet and sauté mushrooms.
Mix mushrooms, cheese, sour cream and liqueur into cooked linguini. Toss well and place over low heat to warm through.
Mix in almonds, reserving a few for garnish.
Toss with parsley, if desired, and serve immediately.