1/2 c. chopped onion (1 med.)
1 sweet green pepper, chopped
4 cloves garlic, finely chopped
2 tbsp. olive oil
1/2 lb. mushrooms, sliced
2 (6 to 7 oz.) cans minced clams, drained and liquid reserved
2 tbsp. chopped parsley
1 1/2 tsp. leaf thyme, crumbled
Pinch cayenne pepper
Salt and pepper to taste

Saute onion, pepper and garlic in oil in medium sauce pan until softened. Add mushrooms. Cook covered for 3 minutes. Add clam liquid, parsley, thyme, cayenne, salt and pepper to taste. Simmer 2 minutes, stir in clams and heat 1 minute. Serve over pasta.