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

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

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.