Linguine with Clams and Porcini Mushrooms

Linguine with Clams and Porcini Mushrooms

A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
359 Calories

Recipe Instructions

Step 1
Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
Step 2
Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
Step 3
Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
Step 4
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
Step 5
Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.
Linguine with Clams and Porcini Mushrooms
Linguine with Clams and Porcini Mushrooms

Ingredients

  • ¼ cup olive oil
  • 1 ounce dried porcini mushrooms
  • 2 cups dry white wine
  • 1 (16 ounce) package linguine pasta
  • 10 cloves garlic, minced
  • 1 teaspoon dried red pepper flakes
  • 3 (8 ounce) jars clam juice
  • 36 fresh clams, cleaned
  • 4 tomatoes, cubed
  • 1 ½ cups chopped fresh parsley

Categories

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