Linguine With Clam Sauce

Ingredients

• Linguine

  Spartan

  12 oz or 340g

• Clam

  Mollusks, mixed species, canned, liquid

  13 oz or 368g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Mushrooms

  Shiitake, raw

  224g

• Garlic

  Raw

  3 cloves, minced or 9g

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Parsley

  Raw

  2 tbsp or 8g

• Italian Medley Seasoning Blend

  Mrs Dash

  2 teaspoon or 800g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  ⅛ tsp or 0.5g

• Parmesan cheese

  Grated

  1 ½ oz or 43g

Directions

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 saute 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.
5. from myrecipes.com