Linguine with Clam Sauce and Baby Portobello Mushrooms Recipe - Allrecipes.com
Linguine with Clam Sauce and Baby Portobello Mushrooms Recipe
  • READY IN 1 hr

Linguine with Clam Sauce and Baby Portobello Mushrooms

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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 Reviews

Most Helpful Positive Review
Jan 25, 2011

I found this dish to be extremely delicious and my family loved it. I added more clams and garlic because we like it that way. I will definitely make this again! Thank you...

 
Most Helpful Critical Review
Feb 20, 2007

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!

 
Apr 13, 2009

Really delicious, my 12 yr old son loved it...I doubled the garlic since i love garlic. I also used only 3 tsp of the reduced sodium better than boulion chicken base instead of boullion cubes, I doubled the parsely, rduced the butter to 3/4 of a stick, added 1/4 cup of dry white wine with butter & clams at the end which I reduced the cooking time by 15 mins (7 1/2 mins off the beginning and end) and some crushed red pepper to taste. Awesome!!!

 
Jun 16, 2008

Excellent, with just a few changes. I doubled the garlic as well as added a whole dices small onion. In addition to the juice that came with the clams, I added a bottle of clam juice. I also used whole wheat spaghetti. This is the second time I've done this to rave reviews by my family

 
Jan 19, 2010

Just made this dish tonight! My husband was looking for a dish similar to Olive Garden's Seafood Portifino......I did what others suggested only used 3 bouillon cubes. I also added a small onion and scallops (last step). It was delicious! Thanks

 
May 19, 2009

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

 
Oct 29, 2008

I LOVE this recipe. Better than what I've had in restaurants. Followed advise of another & reduced bouillon to 2 (cuz I'm not crazy about salty stuff). Next time might add a clove or 2 more garlic. This is a great recipe. Wonderful the next day. Thanks a bunch!

 
Jan 23, 2007

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.

 

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Nutrition

  • Calories
  • 941 kcal
  • 47%
  • Carbohydrates
  • 97 g
  • 31%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 64.7 g
  • 129%
  • Sodium
  • 1574 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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