This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Linguine with Clam Sauce and Baby Portobello Mushrooms

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."

Rate/Review | Read Reviews (54)

What to Drink?
	Bloody Mary

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

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.