Using canned clams keeps this classic pasta dish simple to pull together, while fresh herbs infuse it with bright flavor. Try it out for an elegant, yet easy, weeknight dinner.
Prepare linguine in a Dutch oven according to package directions. Drain, and return to Dutch oven; set aside.
Melt butter in a large skillet over medium-high. Add mushrooms, garlic, and olive oil; cook, stirring often, until mushrooms are tender and slightly browned, about 5 minutes. Stir in clams, wine, and red pepper; cook, stirring often, until warmed through, 2 to 3 minutes. Stir in herbs, and remove from heat; keep warm.
Stir reserved clam juice into linguine over medium; cook, stirring often, until warmed through, about 5 minutes. Add clam mixture and Parmesan cheese to pasta; toss to mix well. Sprinkle with pepper and salt; garnish with more cheese, if desired.