6 Servings
Ingredients:
1 ounce dried porcini mushrooms
1 ounce dried porcini mushrooms
1/4 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 of 8 ounce jars clam juice
1 1/2 cups chopped fresh parsley
16 ounce package linguine pasta
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.
COOK 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.
TIP: Serve with Italian bread, green salad a good bottle of wine.
