2 (6 1/2 oz.) cans chopped clams and liquid
1 lg. onion, chopped
5 cloves garlic, minced or pressed
2 handfuls chopped parsley (Italian best)
Dash of salt, pepper and garlic powdered
1/2-3/4 stick butter
Good dash of white wine
1 lg. or 2 sm. cans mushrooms (pieces and stems), with liquid

Saute onions, garlic and parsley in butter until onions are translucent. Add remaining ingredients. Simmer 15-2 minutes. Toss with pasta and sprinkle with Parmesan cheese.