1 tbsp. oil
1/4 c. chopped onion
1 clove minced garlic
1 c. sliced mushrooms
8 oz. cooked, drained linguine
1 (10 oz.) can minced clams
1/4 c. chopped parsley
1/4 c. dry white wine
Dash of pepper

Saute onion and garlic in oil until tender. Drain clams and reserve juice. Add mushrooms and drained clams. Cook until mushrooms are tender.

Mix 2 tablespoons cornstarch into clam juice. Add this with wine and pepper into clam mixture. Heat through, add parsley. Pour over cooked noodles. Serves 2.