Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           slivered almonds
   1 1/2  cups          mushrooms -- sliced
     3/4  cup           chopped onion
   3      tablespoons   margarine
   3      tablespoons   oil
   3      tablespoons   flour
     3/4  teaspoon      dry thyme
   1      13 ounce can  beef broth
     3/4  cup           milk
   1 1/2  cups          cooked ham -- in strips
     1/2  cup           snipped parsley
   2      tablespoons   Dijon mustard -- (2 to 3)
   6      ounces        cooked linguine -- (6 to 8)
   8      ounces        chopped fresh spinach

Preparation:

In heavy 12" skillet, brown almonds over medium heat for 5 minutes until golden. Stir constantly. Remove from skillet. Reserve. In small skillet cook mushrooms and onions in margarine and oil. When tender, add flour, thyme, broth and milk. Cook until thick. Cook and stir for 1 minute more. Stir in 1/4 cup of almonds, ham, parsley and Dijon mustard. Stir in cooked linguine. Place 8 ounces of fresh spinach on plates. top with hot linguine. Sprinkle with rest of almonds.