Linguine / Salsa Mare E Monti (Sea And Mountain Sauce)

• 4 green onions chopped
• 3 large cloves garlic chopped
• 3 tbsp fresh parsley chopped
• 1/3 cup olive oil
• 1 1/2 cups fresh mushrooms sliced
• 1 can baby clams with their juice
• Pich each salt, freshly ground pepper
• 1/4 cup dry white wine
• 2 tsp cornstarch
• 1/4 cup cold water

1. Chop vegetables in food processor fitted with steel blade or by hand. Heat oil in medium saucepan and saute green onions for five minutes. Add garlic and parsley and continue cooking for another few minutes. Add mushrooms, lower heat and cook five minutes.
2. Drain clams, reserving their juice, and add clams to vegetable mixtures. Saute over low heat for five minutes. Season with salt and pepper.
3. Increase heat, add wine and cook briefly until it evaporates. Reduce heat, add clam juice and cook 10 minutes more. Blend cornstarch and water and stir into sauce. Continue cooking just until sauce thickens. Serve hot over hot cooked pasta.
4. Red sauce: As an alternative, just before adding the clams, blend in 1/2 cup peeled, drained, Italian tomatoes and a quarter of a cup tomato paste

green onions, garlic, parsley, olive oil, mushrooms, baby clams, salt, ubc, cornstarch, ubc

Taken from www.epicurious.com/recipes/member/views/-linguine-salsa-mare-e-monti-sea-and-mountain-sauce-52836291 (may not work)