Description
A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!
Ingredients
- 1 ounce dried porcini mushrooms
- ¼ cup olive oil
- 10 cloves garlic, minced
- 1 teaspoon dried red pepper flakes
- 36 fresh clams, cleaned
- 2 cups dry white wine
- 4 tomatoes, cubed
- 3 (8 ounce) jars clam juice
- 1 ½ cups chopped fresh parsley
- 1 (16 ounce) package linguine pasta
Instructions
- Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry
- and coarsely chop.
- 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.
- Mix tomatoes
- clam juice
- 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 broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 8