4 to 8 garlic cloves
4 tbsp. butter
1 c. fresh mushrooms
32 oz. canned minced clams, with juice
1/2 c. fresh parsley, chopped
1/4 c. dry vermouth
1 lb. spaghetti, cooked
Parmesan cheese

Fry the garlic in butter or oil (do not substitute butter or vegetable oil) for a few minutes; add the mushrooms, clams and clam juice. Just before serving, stir in parsley and wine. Toss boiled, drained spaghetti with butter and place on a platter. Pour the sauce over spaghetti and sprinkle generously with cheese. Serves 6.