Linguine with Clam Sauce and Baby Portobello Mushrooms

Linguine with Clam Sauce and Baby Portobello Mushrooms

58
MOUNTAINRIDER 0

"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."

Ingredients

1 h {{adjustedServings}} servings 941 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 941 kcal
  • 47%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 97g
  • 31%
  • Protein:
  • 64.7 g
  • 129%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 1574 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

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

58
  1. 69 Ratings

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I found this dish to be extremely delicious and my family loved it. I added more clams and garlic because we like it that way. I will definitely make this again! Thank you...

Really delicious, my 12 yr old son loved it...I doubled the garlic since i love garlic. I also used only 3 tsp of the reduced sodium better than boulion chicken base instead of boullion cubes, ...

Excellent, with just a few changes. I doubled the garlic as well as added a whole dices small onion. In addition to the juice that came with the clams, I added a bottle of clam juice. I also u...