Gorgonzola Linguine with Toasted Walnuts

Serving Size : 1 
4 ozs uncooked linguine
1 tbsp margarine
1 clove garlic -- crushed
1 tbsp all-purpose flour
1 c evaporated skimmed milk
1/4 c dry white wine or chicken broth
1/4 tsp salt
1/2 c crumbled gorgonzola cheese (about 2 oz.)
2 tbsp walnuts -- toasted and finely chopped

Cook and drain linguine as directed on package. 
While linguine is cooking, melt margarine in 2 qt. saucepan over med. heat. 
Cook garlic stir occasionally until golden brown. 
Stir in flour until smooth and bubbling. 
Stir in milk, wine and salt. cook, stirring occasionally, until mixture begins to thicken. 
Reduce heat to med-lo. 
Stir in cheese and cook stirring occasionally until cheese is melted. 
Toss linguine and sauce. 
Sprinkle with walnuts.