Linguine with Clam Sauce and Baby Portobello Mushrooms

This is one of my all-time favorite meals. What makes the clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. I recommend having this with some garlic bread and a nice glass of red wine. A very satisfying meal.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 941 Calories

Ingredients

• ½ cup butter
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 cubes chicken bouillon
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley
• 3 cloves garlic, chopped
• 1 (16 ounce) package uncooked linguini pasta
• 1 (8 ounce) package baby portobello mushrooms, sliced and chopped
• 4 (6.5 ounce) cans chopped clams with juice

Recipe Instructions

Step 1

Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms; cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.

Step 2

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.

Step 3

Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.