About this recipe:A delicious and elegant meal. Make sure you buy fresh clams. Serve with crusty bread, green salad a good bottle of wine!
30g (1 oz) dried porcini mushrooms
4 tablespoons olive oil
10 cloves garlic, minced
1 teaspoon dried crushed chillies
36 fresh clams, cleaned
450ml (16 fl oz) dry white wine
4 tomatoes, diced
450ml (16 fl oz) clam juice or fish stock
handful chopped fresh parsley
1 (500g) pack linguine pasta
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Method Prep:20min › Cook:30min › Ready in:50min
Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Pat dry, and coarsely chop.
Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic and chillies. 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 or fish stock, 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 stock mixture and cook until heated through. Toss with the cooked linguine just before serving.
Clam juice is available bottled in specialty shops. If you can't find clam juice, simply use fish stock.