Linguine with Clams and Porcini Mushrooms

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JRZMOM 0

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

1 h 20 m servings 359 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
  2. 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.
  3. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
  4. 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.
  5. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

Reviews

12
  1. 15 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 w...

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 ...

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. ...

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 conc...

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,bu...

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.

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 ...

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. ...

Excellent recipe. My husband and I both enjoyed this. The mushrooms was a great addition. I did add 2 tblspns of heavy cream to thicken the sauce. It made an excellent base for dipping our ...

This dish turned out super. My husband, who is a man of very few words, commented that the dish was "very tasty" and "very good". It was also easy to make. I served with a salad and crusty mu...