Linguine with Clam Sauce and Baby Portobello Mushrooms |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 tablespoon olive oil |
3 cloves garlic, chopped |
1 (8 ounce) package baby portobello mushrooms, sliced and chopped |
4 (6.5 ounce) cans chopped clams with juice |
4 cubes chicken bouillon |
1 tablespoon chopped fresh parsley |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 tablespoon worcestershire sauce |
1 (16 ounce) package uncooked linguini pasta |
1/2 cup butter |
Directions:
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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