Linguine with clams and porcini mushrooms

Linguine with clams and porcini mushrooms

3saves
50min


21 people made this

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!

JRZMOM

Ingredients
Serves: 8 

  • 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

Method
Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Pat dry, and coarsely chop.
  2. 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.
  3. Mix tomatoes, clam juice or fish stock, 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 stock mixture and cook until heated through. Toss with the cooked linguine just before serving.

Note:

Clam juice is available bottled in specialty shops. If you can't find clam juice, simply use fish stock.

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