6 lb. 6 oz. can puree
3 lbs. 3 oz. can chopped clams
4 cloves garlic
6 tbsp. oil
1/2 c. white wine
2 tbsp. sweet basil
Salt and pepper to taste
16 oz. or more canned mushrooms
2 tbsp. butter
1 tsp. sweet basil
Salt and pepper to taste

Slice garlic and saute in oil until lightly browned (do not burn). Add puree (clean can with a little water and add to saucepan). Add sweet basil, salt, and pepper. Simmer for 30 minutes. In a small pan, coat with oil; drain mushrooms and put in pan. Season with salt, pepper, garlic powder, sweet basil, and butter. Cook until butter is melted. Add to puree in saucepan. Drain clams and add to puree. Simmer 30 to 35 minutes. Serve over linguini.