How to Make It
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.