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Ingredients
| olive oil: 1 Tbl |
| garlic: 3 cloves (chopped) |
| portabella mushrooms: 8 oz |
| clams: 26 oz (juice) |
| chicken bouillon: 4 cubes |
| parsley: 1 Tbl (chopped) |
| dried basil (ground): 1 tsp |
| dried oregano (ground): 1 tsp |
| worcestershire sauce: 1 Tbl |
| pasta (linguini): 1 lb |
| unsalted butter: 1/2 cup |
Linguine with Clam Sauce and Baby Portobello Mushrooms
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
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.