1 (6 to 8-ounce) walleye fillet
Salt and freshly ground black pepper
Flour, for dredging
2 tablespoons butter
1-ounce sliced white mushrooms
1-ounce diced tomatoes
Garlic Wine Sauce, recipe follows
6 ounces linguini, cooked
Lemon wedges, for garnish
1 tablespoon butter
4 ounces chopped garlic
6 cups hot water
2 ounces clam base (bouillon)
1/4 cup white wine
3 tablespoons lemon pepper
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