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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."

RECIPE RATING:

Read Reviews (14)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Pinot Grigio
	Classic Bloody Mary

DIRECTIONS

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.
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.
Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.

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REVIEWS

Reviewed on Jun. 16, 2008 by ARTY1

Excellent, with just a few changes. I doubled the garlic as well as added a whole dices small... MORE

Reviewed on Feb. 20, 2007 by CookinCat

The ingredients were amazing, I love baby bella mushrooms. Like one of the previous reviewers,... MORE

Reviewed on Apr. 13, 2009 by Dazieqt

Really delicious, my 12 yr old son loved it...I doubled the garlic since i love garlic. I... MORE

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... MORE

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... MORE

Reviewed on Feb. 18, 2009 by slashignore

This recipe worked really well, I did tweek it a bit. I didn't add the boullion at all, I did... MORE

Reviewed on Oct. 29, 2008 by Joyce

I LOVE this recipe. Better than what I've had in restaurants. Followed advise of another &... MORE

Reviewed on May 19, 2009 by carefreeatlast

This is excellent. I left out the bullion cubes because I didn't want the sodium, and it was... MORE

Reviewed on May 14, 2009 by Terry

Reduced the Sodium content with Unsalted Butter... Used 2 large fresh Portobello Mushrooms... MORE

Reviewed on Feb. 26, 2009 by AgouraGirl

Loved this recipe. Very tasty with the oregano and basil. MORE

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