Linguine with Clams and Porcini Mushrooms

12
JRZMOM 0

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

Ingredients

1 h 20 m {{adjustedServings}} servings 359 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
  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.
  3. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
  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.
  5. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.
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Reviews

12
  1. 15 Ratings

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This was fantastic! I used fresh-in-the-shell littlenecks and also added fresh "chowder clams" during the garlic step. Excellent taste and presentation! Family loved it - even the one who isn't ...

I did love this dish. My only complaint was the rehydrated mushrooms I purchased were a mixed variety and were very chewy. I may skip them altogether or try this recipe with fresh mushrooms. ...

Yum! We both loved it. The result is actually like a rich (but not heavy) garlicky clam soup, so I dished out the pasta in big, deep pasta bowls (plates are impossible) and poured the clam conc...