Linguine with Clams and Porcini Mushrooms

Name: Linguine with Clams and Porcini Mushrooms
Total time: 80
Yield: 8
Ingredients: 1 ounce dried porcini mushrooms; 0.25 cup olive oil; 10 cloves garlic, minced; 1 teaspoon dried red pepper flakes; 36 fresh clams, cleaned; 2 cups dry white wine; 4 tomatoes, cubed; 3 (8 ounce) jars clam juice; 1.5 cups chopped fresh parsley; 1 (16 ounce) package linguine pasta

Recipe by Debbie Zanet from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

•

1 ounce dried porcini mushrooms
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0.25 cup olive oil
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10 cloves garlic, minced
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1 teaspoon dried red pepper flakes
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36 fresh clams, cleaned

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2 cups dry white wine
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4 tomatoes, cubed
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3 (8 ounce) jars clam juice
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1.5 cups chopped fresh parsley
•

1 (16 ounce) package linguine pasta

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.