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LINGUINI AND CLAM SAUCE

2 cans baby clams, drained
(reserve juice)
1/4 c. margarine
1/4 c. olive oil
1/2 medium onion, chopped
2 cloves garlic, chopped
1/2 c. parsley flakes
1/8 tsp. oregano
1/2 c. dry white wine
2 c. sliced fresh mushrooms
1 lb. linguini

Heat margarine and oil. Saute onion, garlic and mush-
rooms until lightly browned. Stir in parsley, oregano, wine,
clam juice and clams. Simmer about 1/2 hour, stirring occa-
sionally. Taste for salt and adjust to taste. Cook pasta;
drain and add pat of margarine to coat. Pour clam sauce over
hot pasta and serve. Serves 6.

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