Linguine with clams and porcini mushrooms

    (22)
    50 min

    A delicious and elegant meal. Make sure you buy fresh clams. Serve with crusty bread, green salad a good bottle of wine!


    21 people made this

    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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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (18)

    by
    9

    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 wild about clams!  -  27 Jan 2003  (Review from Allrecipes US | Canada)

    by
    8

    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. I thought it was fantastic and I served it over Trader Joe's Garlic and Chive Linguine. I'm also tempted to try this with canned clams to decrease the cost. In terms of fresh clams, you want to make sure to buy clams that are tightly closed. Take them home and immediately take them out of their bag (or they'll suffocate). To clean them, scrub them with a brush, and place them in a large bowl of cold fresh water. Let them sit there for at least 30 mins to filter out the sand. Gently take them out and rinse them, and they are ready to use. It's crazy to see how much sand ends up in the bottom of the cleaning bowl! Update: I made it again, but used fresh portabella mushrooms and they were excellent. It did turn the broth base a little brown, but was MUCH better than dehydrated mushrooms!  -  09 Feb 2009  (Review from Allrecipes US | Canada)

    by
    7

    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 concoction over the pasta in each bowl. It was elegant but fun to eat the clams out of the shell and twirl the pasta with a fork and spoon between sips of savory broth. This is a keeper!  -  13 Mar 2002  (Review from Allrecipes US | Canada)

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