Linguine with Clams and Portobello Mushrooms

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Jessica 3

Clams are cooked in a mushroom broth and served with linguine pasta.

Modified from: Linguine with Clams and Porcini Mushrooms

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Ingredients

1 h 20 m servings
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Original recipe yields 8 servings

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Directions

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  1. 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.
  2. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
  3. 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.
  4. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

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