linguine with clams and porcini mushrooms

Ingredients

• Servings: 8
• 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
• 4 tomatoes, cubed
• 3 (8 ounce) jars clam juice
• 1 1/2 cups chopped fresh parsley
• 1 (16 ounce) package linguine pasta

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• 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 . 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.