Linguine with Clams and Porcini Mushrooms |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine! Ingredients:
1 ounce dried porcini mushrooms |
1/4 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 1/2 cups chopped fresh parsley |
1 (16 ounce) package linguine pasta |
Directions:
1. Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
2. 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.
3. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
4. 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.
5. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.
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