READY IN ABOUT 1½ hrs

Linguine with Clams and Porcini Mushrooms

Read Reviews (12)

"A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!" — JRZMOM

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

May 13, 2003

This was fantastic! I used fresh-in-the-shell littlenecks and also added fresh "chowder clams" during the garlic step. Excellent taste and presentation! Family loved it - even the one who isn't wild about clams!

—Hollye75

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Most Helpful Critical Review

Nov 02, 2005

This was the first time I have tried clams in the shell. There were very easy, but the taste didn't go over very well with the family. This is a simple recipe to follow, I'm just not sure it was what I expected.

—TRACY REYNOLDS

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15 Ratings

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Feb 26, 2009

I did love this dish. My only complaint was the rehydrated mushrooms I purchased were a mixed variety and were very chewy. I may skip them altogether or try this recipe with fresh mushrooms. I thought it was fantastic and I served it over Trader Joe's Garlic and Chive Linguine. I'm also tempted to try this with canned clams to decrease the cost. In terms of fresh clams, you want to make sure to buy clams that are tightly closed. Take them home and immediately take them out of their bag (or they'll suffocate). To clean them, scrub them with a brush, and place them in a large bowl of cold fresh water. Let them sit there for at least 30 mins to filter out the sand. Gently take them out and rinse them, and they are ready to use. It's crazy to see how much sand ends up in the bottom of the cleaning bowl! Update: I made it again, but used fresh portabella mushrooms and they were excellent. It did turn the broth base a little brown, but was MUCH better than dehydrated mushrooms!

—groster

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Aug 29, 2002

Yum! We both loved it. The result is actually like a rich (but not heavy) garlicky clam soup, so I dished out the pasta in big, deep pasta bowls (plates are impossible) and poured the clam concoction over the pasta in each bowl. It was elegant but fun to eat the clams out of the shell and twirl the pasta with a fork and spoon between sips of savory broth. This is a keeper!

—SPEAK2LANG

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Aug 29, 2002

I am not a cooke and I was looking for an impressive recipe to make for friends who are fabulous entertainers and love good food. They raved and loved this dish. I served it with veal chops,but no one noticed those because they were sopping up this delicious sauce!

—RANDY ALTMAN

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Feb 28, 2011

Great tasting recipe! Cut back on the garlic, and used canned clams in juice (much less than 24 oz, in other words). Still was pretty salty, but mm-mm tasty.

—andrewd

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Jan 27, 2008

Terrific recipe! The only reason I didn't give it a "5" was because the clam juice made it too salty- next time I'll cut back on that and substitute low sodium broth or some of the liquid from the porcini reconstitution - very tasty and easy. Thanks!

—berdrow

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Jul 30, 2010

I used fresh mushrooms, canned clams and less dried parsley. The clam juice was from the can. It was VERY garlicky (it says 10 cloves), wish I cut back on that, and also less red pepper flakes. I threw in some chopped fresh spinach, just to have some green color. Also added cornstarch as a thickener. Overall good, I'll add my changes next time to make it a 5 star recipe.

—NJtoAL

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Nutrition

Calories
359 kcal
18%

Carbohydrates
49.2 g
16%

Cholesterol
8 mg
3%

Fat
8.6 g
13%

Fiber
3.7 g
15%

Protein
12 g
24%

Sodium
209 mg
8%

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

Nutritional Information

Linguine with Clams and Porcini Mushrooms

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 359
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 1.3g 6 %
** Cholesterol 8mg 3 %
Sodium 209mg 8 %
** Potassium 569mg 16 %
Total Carbohydrates 49.2g 16 %
Dietary Fiber 3.7g 15 %
Protein 12g 24 %
** Sugars 4.4g
Vitamin A 32 %
Vitamin C 44 %
Calcium 8 %
Iron 60 %
** Thiamin 8 %
** Niacin 38 %
** Vitamin B6 14 %
** Magnesium 21 %
** Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.