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1
Heat oil in heavy large skillet over medium-high heat. Add onion and saute until softened & fragrant, about 3-4 minutes. Add clam sauce, artichokes, mushrooms & white wine. Cover; reduce heat to low and simmer sauce while you wait for pasta water to boil.
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2
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.
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3
At the same time you add your pasta to water, add your fresh clams to sauce. Cover tightly, turn up heat to medium, cook until clams open, about 5-6 minutes. Remove from heat once all clams have opened. Let sit covered.
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4
Divide pasta between two heated bowls, top with clam sauce, sprinkle with shredded parmesan cheese. Serve with crusty baguette & nice green salad.
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5
Left over sauce freezes well; but remove littlenecks & discard shells before you put in airtight plastic container. Keeps well for up to 1 month.
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6
* Seasoned Olive Oil. I love garlic/my husband prefers very little in his food. So to save time & compromise with him; I keep a cruet of seasoned oil next to the stove. I take a 1.5 liter bottle of olive oil stick in 3-4 peeled fresh whole cloves of garlic and 1-2 fresh stems of basil from my garden. After a week or so, I strain the oil through a wire mesh and keep a cruet for cooking next to the stove. Also, pour it in unusal bottles and give it as hostess gifts with suggested favorite recipes for my friends--everyone loves them!
