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Linguine with Clams and Porcini Mushrooms

SUBMITTED BY: JRZMOM

"A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!"

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USMETRIC

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.

Reviewed on May 13, 2003 by Hollye75

This was fantastic! I used fresh-in-the-shell littlenecks and also added fresh "chowder clams"... MORE

Reviewed on Aug. 29, 2002 by RANDY ALTMAN

I am not a cooke and I was looking for an impressive recipe to make for friends who are... MORE

Reviewed on Aug. 29, 2002 by SPEAK2LANG

Yum! We both loved it. The result is actually like a rich (but not heavy) garlicky clam soup,... MORE

Reviewed on Feb. 28, 2008 by rleern

This dish turned out super. My husband, who is a man of very few words, commented that the... MORE

Reviewed on Jan. 27, 2008 by berdrow

Terrific recipe! The only reason I didn't give it a "5" was because the clam juice made it... MORE

Reviewed on Nov. 2, 2005 by TRACY REYNOLDS

This was the first time I have tried clams in the shell. There were very easy, but the taste... MORE

Reviewed on Feb. 12, 2005 by DREAM

I love linguine with clams.....this recipe just made it to the top of my list! Thank you Debbie. MORE