Linguine with Clams and Porcini Mushrooms recipe
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Ingredients
- 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
Nutrition Info
- 359.2 caloriescarbohydrate: 49.2 gcholesterol: 7.7 mgfat: 8.6 gfiber: 3.7 gprotein: 12 gsaturatedFat: 1.3 gservingSize: -sodium: 209.3 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Linguine with Clams and Porcini Mushrooms
Directions
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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.