Linguine with Clam Sauce - Pasta of the Month

RECIPE

4 cloves garlic, minced

1/4 onion, sliced thinly

2 T olive oil

2 cans chopped clams

5 large mushrooms, sliced

fresh basil, handful, chopped

fresh Italian parsely, chopped

2-3 T butter

reserved liquid from canned clams

1/2 - 3/4 box of linguine or fettucine

Cook pasta in boiling, salted water for approx. 10 minutes. Meanwhile, saute garlic, onion and mushrooms in oil for 3 minutes in a large skillet. Add the reserved clam juice and continue to cook for 3 minutes. Add clams, basil and parsley and the butter. When pasta is done, reserve 1/4 pasta water, drain the pasta and transfer to the skillet. Add the water, stir and cook for about 2 minutes. I also drizzle more olive oil at the end. Grate parmesan over plated pasta. Serves 4.