Linguine with Clam Sauce

This classic dish features sliced clams and linguine pasta in a buttery white wine sauce mixed with ground mushrooms, garlic and fresh herbs. Using canned shellfish and sliced mushrooms saves time in the kitchen — this dish can be on your table in just 45 minutes from start to finish.
Cook the pasta in a roasting pan according to the instructions on the package. Drain and return to the roasting pan; set aside.Drain the water from the clams, reserving the juice.Melt the butter in a large skillet over medium-high heat; add the mushrooms and garlic and simmer for 5 minutes or until the mushrooms are tender. Add the clams, white wine, basil, and the following 4 ingredients; cook, stirring frequently, for 5 minutes.Combine the remaining clam juice with the pasta in a roasting pan; cook over medium heat for 5 minutes. Remove from the heat; add the mushroom mixture, stirring to coat. Decorate if desired.* you can substitute 1 tsp of dried Italian seasoning.Note: For testing purposes only, we used natural Italian seasoning Dean Jacob's Grinder Fresh.