Ingredients Jump to Instructions ↓

  1. 8 ounces dried linguine

  2. 1/4 cup butter

  3. 2 tablespoons cooking oil

  4. 2 1/4 cups sliced fresh mushrooms

  5. 1/4 cup chopped onion

  6. 3 cloves garlic, minced

  7. 3/4 cup bottled clam juice

  8. 1 pint fresh shucked clams, drained and chopped, or two

  9. 6 1/2-ounce cans minced clams, drained

  10. 3/4 cup dry white wine

  11. 1/4 cup finely shredded Parmesan cheese (1 ounce)

  12. 2 tablespoons snipped fresh parsley

Instructions Jump to Ingredients ↑

  1. Method : Cook the pasta according to package directions. Drain and return pasta to hot saucepan; cover and keep warm. Meanwhile, in a 10-inch skillet heat butter and oil over medium heat. Add mushrooms, onion, and garlic. Cook and stir about 5 minutes or until mushrooms are tender. Add clam juice to mushroom mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add clams and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes more, stirring occasionally. Add clam mixture to pasta in the saucepan. Toss to coat. Transfer to serving dish. Sprinkle with Parmesan cheese and parsley.


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