Spaghetti With Clam Sauce - cooking recipe

Ingredients

10 ounces spaghetti or 10 ounces linguine
2 1/2 tablespoons extra virgin olive oil, divided use
4 garlic cloves, minced
4 ounces mixed mushrooms, finely chopped (optional)
2 (6 1/2 ounce) cans minced clams, including juice from 1 can
1/16 teaspoon red pepper flakes (optional)
3/4 teaspoon italian seasoning
2 teaspoons fresh oregano or 1 teaspoon dried oregano
2 tablespoons white wine
1/2 lemon, juice of
fresh ground black pepper
1 bunch fresh Italian parsley, coarsely chopped (or less, if you prefer)

Preparation

Start water to boil for pasta.
Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
Meanwhile, cook pasta until it is al dente.
Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
Take sauce off heat. Add black pepper to taste, and parsley.
Immediately add half of the sauce to the pasta and toss.
Plate pasta, top with other half of sauce, and serve.