Ham Linguine Florentine

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

13 ounce can beef broth

3/4 cup milk

1 1/2 cups cooked ham -- in strips

1/2 cup snipped parsley

2 to 3 Tbsps. Dijon mustard

6 to 8 oz. cooked linguine

8 ounces chopped fresh spinach

In heavy 12" skillet, brown almonds over Mediuam 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 linquine. Place 8 ounces of fresh spinach on plates. top with hot linquine. Sprinkle with rest of almonds.