Linguine with Clams and Porcini Mushrooms

"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 wild a..." See morebout clams!"

"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. I thou..." See moreght it was fantastic and I served it over Trader Joe's Garlic and Chive Linguine. I'm also tempted to try this with canned clams to decrease the cost. In terms of fresh clams, you want to make sure to buy clams that are tightly closed. Take them home and immediately take them out of their bag (or they'll suffocate). To clean them, scrub them with a brush, and place them in a large bowl of cold fresh water. Let them sit there for at least 30 mins to filter out the sand. Gently take them out and rinse them, and they are ready to use. It's crazy to see how much sand ends up in the bottom of the cleaning bowl! Update: I made it again, but used fresh portabella mushrooms and they were excellent. It did turn the broth base a little brown, but was MUCH better than dehydrated 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 concoction..." See more over the pasta in each bowl. It was elegant but fun to eat the clams out of the shell and twirl the pasta with a fork and spoon between sips of savory broth. This is a keeper!"