Linguine With Clam Sauce

Ingredients

• 1 (12-oz.) package linguine
• 2 (6 1/2-oz.) cans chopped clams
• 1 tablespoon butter
• 1/4 cup olive oil
• 1 (8-oz.) package sliced fresh mushrooms
• 3 garlic cloves, minced
• 1/3 cup dry white wine
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 teaspoons crushed Italian seasoning*
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed dried red pepper
• Garnish: freshly grated Parmesan cheese

Preparation

1. 1. Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.
2. 2. Drain clams, reserving juice.
3. 3. Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes.
4. 4. Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.
5. *1 tsp. dried Italian seasoning may be substituted.
6. Note: For testing purposes only, we used Dean Jacob's Grinder Fresh Italiano All Natural Seasoning.