This is a fast recipe to make, but you will be cooking with two pans at once. Add more or less clams and juice to the recipe depending on your taste for clams. If you don't use many clams then you might have to add a little water to the frying pan while cooking. Start a large pan of salted water to boil. Peel and thinly slice the garlic and chop the onions. Heat olive oil and butter in a frying pan and add the onion and cook for a minute, stirring as needed. Then add the garlic. The water should be boiling so add the Linguine pasta (or, you can substitute other types of pasta). Note: you don't want to fully cook the pasta; when you taste it it should have some slight crunch since we will re-cook it with the sauce. If the recipe for cooking the pasta indicates a 10 minute cooking time, only boil the pasta for about 8 or 9 minutes. Add the white wine, sliced mushrooms, and the clam juice (not the clams, yet!) to the frying pan and simmer for at least 5 minutes. Add the drained pasta, parsley and simmer for a few more minutes. Finally, add the clams and simmer for another 3 or 4 minutes and then immediately serve. The dish is done when the pasta is fully cooked - taste it before serving to check for doneness.

Optional: serve with parmesan cheese