Linguine with Clams and Porcini Mushrooms

Updated on August 8, 2022

Total Time:

1 hrs 20 mins

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• 1 ounce dried porcini mushrooms

• ¼ 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 ½ cups chopped fresh parsley

• 1 (16 ounce) package linguine pasta

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.

I Made It

Nutrition Facts (per serving)

359Calories9g Fat49g Carbs12g Protein

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Nutrition FactsServings Per Recipe8Calories359% Daily Value *Total Fat9g11%Saturated Fat1g7%Cholesterol8mg3%Sodium209mg9%Total Carbohydrate49g18%Dietary Fiber4g13%Total Sugars4gProtein12gVitamin C27mg134%Calcium65mg5%Iron6mg33%Potassium569mg12%

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