Linguine with Clams and Porcini

Name: Linguine with Clams and Porcini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 36 whole Clam; 24 oz Clam Juice; 4 whole Diced Tomatoes; 1 oz Dried Porcini Mushroom; 1.5 cups Fresh Parsley; 10 whole Garlic; 16 oz Linguine; 0.25 cup Olive Oil; 1 tsp Red Pepper Flakes; 2 cups White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Comfort-Food Pescatarian 🐟

Linguine with Clams and Porcini brings together briny shellfish and earthy dried mushrooms in a fragrant broth enriched with white wine, garlic, and a touch of chile. Juicy tomatoes and fresh parsley brighten the dish, while the pasta absorbs the flavorful sauce for a balanced, ocean-kissed bite. Serve this for a cozy weeknight dinner or a relaxed weekend meal with friends.

Prep20 mins
Cook30 mins
Serves8
DifficultyMedium

1

Soak mushrooms in cold water for 20 to 30 minutes to rehydrate. Pat dry, then coarsely chop.
2

Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Add clams and white wine. As the clams open, transfer them to a medium bowl, discarding any that stay closed.
3

Stir tomatoes, clam juice, 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 slightly firm; drain.
5

Return the clams to the broth mixture and cook until heated through. Toss in the cooked linguine just before serving.