Recipe courtesy of Southern Living, August 2006
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
Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside. Drain clams, reserving juice. 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. 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.
Yield: Makes 6 servings
