1 tbsp. olive oil
1/4 c. chopped onion
1 minced garlic clove
1 c. sliced mushrooms
1 (10 oz.) can minced clams, drained but keep juice
1/4 c. white wine
Dash of pepper to taste
1/4 c. chopped parsley (dried may be sub., a couple of generous shakes)
8 oz. pkg. cooked linguini noodles, drained

Saute onion and garlic in oil until tender. Add mushrooms, drained clams. Cook until mushrooms are tender. Stir in clam juice which has been mixed with 2 tablespoons cornstarch, parsley, wine and pepper. Heat through and toss with noodles. Serves 2.