25 littlenecks (or 18 quahogs)
1/2 c. sliced mushrooms
1/4 c. olive oil
2 tbsp. butter
2 tsp. fresh parsley, minced fine
1/2 tsp. oregano
Red pepper to taste
4 lg. garlic cloves, chopped fine
1 lb. spaghetti

Open littlenecks, reserve juice and chop littlenecks. Saute mushrooms in olive oil and butter. Add garlic and saute lightly. Be careful not to burn. Add littlenecks and spices. Bring to boil and simmer for 5 minutes. Pour over spaghetti.

Optional: Small shrimp and bay scallops.