White Clam Sauce

Ingredients

2-3 cans Chopped or minced clams (we like more clams, so we add 3 cans (6 oz.), save the juice)
1/4 cup butter
1/4 cup olive oil
1 Large onion (chopped)
3 cloves garlic (chopped)
1 cup fresh parsley (or 1/4 c. dried parsley)
1/2 cup white wine
2 cups fresh mushrooms (sliced (optional))
parmesan cheese (grated)

Step 1	In a large skillet, heat butter and olive oil. Saute onion and garlic until golden.
Step 2	Stir in parsley, oregano, wine, clam juice, clams and mushrooms. Simmer 5 minutes.
Step 3	Season to taste with salt and pepper. At this point, this is a very thin sauce. (If you prefer a thicker sauce, turn up the heat a little and stir in 2 tablespoons of cornstarch mixed with 1/4 c. water. Stir constantly until thick.)
Step 4	Serve over linguine or your favorite pasta. Sprinkle with Parmesan cheese.