1. Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.
2. Drain clams, reserving juice.
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. 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.
*1 tsp. dried Italian seasoning may be substituted.
Note: For testing purposes only, we used Dean Jacob's Grinder Fresh Italiano All Natural Seasoning.