Linguine with Clams

1/2  lb.		linguine or spaghetti or angel hair pasta, preferably Barilla Protein Plus
8  ounces		mushrooms
5		garlic cloves, thinlies sliced
1/4  cup		extra virgin olive oil
2  tablespoons		unsalted butter
1/8  teaspoon		red pepper flakes
1/2  teaspoon		t. kosher salt
1/4  teaspoon		t. pepper
2  teaspoons		dried Italian seasoning
1/2  cup		dry white wine
20  ounces		chopped baby clams with their juices
2  teaspoons		lemon zest
1/4  cup		chopped Italian parsley
1/4  cup		chopped fresh basil
1/2  cup		freshly grated Parmesan cheese, for serving

Tip: Click on the ingredient links to learn the nutritional information for all the Linguine with Clams ingredients. The serving size for any ingredient in Linguine with Clams may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.

While the pasta cooks, make your sauce:
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 white wine, clam juice and spices, and simmer until reduced by half, 3 to 4 minutes. Stir in the clams. Taste and season with salt and pepper as needed.

Add the cooked pasta directly to the skillet along with the lemon zest and toss until the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley and basil.

Serve pasta topped with a drizzle of olive oil and/or a squirt of lemon juice, if desired, and the remaining parsley and basil.