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Linguine with Clam Sauce and Baby Portobello Mushrooms

SUBMITTED BY: MOUNTAINRIDER

"This is one of my all-time favorite meals. What makes the clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. I recommend having this with some garlic bread and a nice glass of red wine. A very satisfying meal."
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1 (8 ounce) package baby portobello mushrooms, sliced and chopped
  • 4 (6.5 ounce) cans chopped clams with juice
  • 4 cubes chicken bouillon
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 (16 ounce) package uncooked linguini pasta
  • 1/2 cup butter

DIRECTIONS

  1. Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms; cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.
  3. Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2007 by CaliCooks
I added broccoli florets toward the end and it was just what the dish needed. Next time, I may cut down on the butter a little, but it was overall a very good recipe.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2006 by Donna Lynn
This was awesome! My family just loved it! Thank you for coming up with such a scrumptious main dish!!!!!

1 user found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2007 by CookinCat
The ingredients were amazing, I love baby bella mushrooms. Like one of the previous reviewers, I also added Broccoli which only made the dish better. My only complaint was the dish was too salty. I would omit one or two of the bullions if I were to make this again. With the garlic and the Worcestershire, there is plenty of flavor!

0 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 941

  • Total Fat: 33g
  • Cholesterol: 186mg
  • Sodium: 1645mg
  • Total Carbs: 96.9g
  •     Dietary Fiber: 5g
  • Protein: 64.7g

VIEW DETAILED NUTRITION

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