Lovely ingredients in a less traditional combination is not really Italian, but😋.
Heat a pan. Add a little drizzle of olive oil. Add 500 grams of washed fresh vongole. Cover the pan. Once the vongole are opening, stop the fire. Put the vongole and liquid in another recipient. Allow to cool down.Remove most of the shells. Keep a few entire vongole as decoration.Chop and fry 4 garlic cloves, 1 onion and 1 chili in a drizzle of olive oil. Add 500 grams of mushrooms. Bake and stir. Add some of the liquid of the vongole if necessary. Add pepper and salt.Boil some pasta al dente. Mix vongole, mushrooms and pasta. Finish with fresh parsley. Serve with lemon wedges.