Linguine with Clams and Porcini Mushrooms

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

Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic and chillies. 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 or fish stock, 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 stock mixture and cook until heated through. Toss with the cooked linguine just before serving.