Linguine with Clams and Porcini Mushrooms
Clams are cooked in a mushroom broth and served with linguine pasta.
To rehydrate mushrooms, soak them in cold water for 20 to 30 minutes.
Chop coarsely after drying.
Over medium heat, warm the oil in a medium saucepan.
Red pepper, garlic, and mushrooms are combined.
Brown food in the oven.
Add the white wine and the clams.
Clams should be moved to a medium bowl as they open, and any that don’t should be thrown away.
Add parsley, tomatoes, and clam juice to the mushroom mixture.
15 minutes of simmering should slightly thicken the liquid.
Large pot of lightly salted water should be brought to a boil.
Linguine should be added and cooked for 8 to 10 minutes, or until al dente.
Clams should be added back to the broth mixture and heated all the way through.
Just before serving, thoroughly combine the cooked linguine in.