Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
½ cup butter
½ cup oil
¼ cup parsley
½ pound mushrooms, sliced
juice of 1 lemon
½ cup white wine
1 can 10 ounces baby clams with broth
1 pound thin spaghetti, cooked
Parmesan cheese
Directions:
Sauté onion and garlic in butter and oil in skillet. Add parsley and mushrooms. Cook until vegetables are tender. Add lemon juice and wine. Stir clams into sauce. Pour sauce over hot spaghetti. Sprinkle with Parmesan cheese.