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We love the unique color scheme, unconventional shape, and weightless feel.. Cons.

1 tablespoon fresh thyme leaves, chopped.2 teaspoons smoked paprika.

2 tablespoons minced flat-leaf parsley.Prepare the Clams.In a large saucepan, combine the wine, celery, onion and carrot and bring to a boil.

Add the clams, cover and steam over high heat until the clams open, 5 to 7 minutes; transfer the clams to a baking sheet to cool.Strain the liquid and reserve for another use..

Working over a bowl to catch the juices, remove and discard the top shells of the clams.

Arrange the clams on a baking sheet.Cook pasta until al dente, about 7 minutes.

Drain, reserving 1/2 cup cooking liquid.Toss pasta with 1 teaspoon oil in a bowl to prevent sticking.

Wipe out saucepan with paper towels.. Add remaining 1/4 cup oil to saucepan, and heat over medium-high.Add mushrooms to pan, and season to taste with salt and black pepper.