LINGUINE WITH CLAM SAUCE

3 tablespoons butter

2 tablespoon olive oil

1 onion, chopped

5 cloves, garlic, minced

1 (16-ounce) package linguine

2 (6.5-ounce) cans minced clams, undrained

1 (4-ounce) can mushrooms, drained

1/2 teaspoon dried basil leaves

3 tablespoons lemon juice

1/4 cup sour cream

1 tablespoon cornstarch

1/4 cup parsley, minced

Bring a large pot of salted water to a boil. Meanwhile, in large saucepan, combine butter and olive oil over medium heat. When butter melts, add onion and garlic; cook and stir until tender, about 5 minutes.

Add pasta to boiling water and cook until almost al dente according to package directions. Meanwhile, add undrained clams, mushrooms, basil, and lemon juice to saucepan and bring to a simmer.

When pasta is done, drain and add to saucepan with sauce. In small bowl, combine sour cream and cornstarch and blend with wire whisk. Add to saucepan; cook and stir until mixture bubbles, about 4 to 6 minutes. Sprinkle with parsley and serve.

Serves 6 for $1.35 each.