1 lg. onion, chopped
3 med. cloves garlic, minced
1/4 c. butter
1/4 c. olive oil
1 c. fresh minced parsley
1/8 tsp. oregano
1/2 c. dry white wine
2 (6 1/2 oz.) cans chopped clams with juice
6 oz. fresh sliced mushrooms
Salt and pepper
8 oz. linguini, cooked or drained
1/4 c. grated Romano cheese

In a large skillet saute onion and garlic in butter and oil until tender. Stir in parsley, oregano, wine, clams with juice, mushrooms, simmer uncovered 5 minutes. Serve over hot linguini. Sprinkle with Romano.