2 tsp. butter
1/4 lb. mushrooms, sliced
3 tbsp. olive oil
3 garlic cloves, minced
2 (6 1/2 oz.) cans minced clams
1 can broken baby shrimp (4 1/2 oz. dry weight)
1/4 c. parsley, chopped
1/8 tsp. oregano
1 lb. pasta (cooked al dente)
Salt and pepper
Parmesan cheese

Saute mushrooms in butter until golden. Set aside. Heat olive oil in sauce pan and add garlic. Cook gently for 2 minutes. Add clams, shrimp, parsley, oregano and cook until bubbling and shrimp turns pink. Add mushrooms, stir well and serve over pasta. Salt and pepper to taste. Pass Parmesan.