Easy 87 min

Linguine with Clams and Porcini Mushrooms

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Prep

23 min

Cook

64 min

Total

87 min

Ingredients (10)

1 ounce dried porcini mushrooms g

¼ cup olive oil g

10 cloves garlic, minced g

1 teaspoon dried red pepper flakes g

36 fresh clams, cleaned g

2 cups dry white wine g

4 tomatoes, cubed g

3 (8 ounce) jars clam juice g

1 ½ cups chopped fresh parsley g

1 (16 ounce) package linguine pasta g

Nutrition

kcal

fat

carbs

protein

Instructions

Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.

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.

Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.

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.

Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.