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Linguine with Clam Sauce and Baby Portobello Mushrooms

  • 4servings
  • 45minutes
  • 941calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, D
MineralsIodine, Fluorine, Potassium

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 3 cloves garlic, chopped

  3. 1 (8 ounce) package baby portobello mushrooms, sliced and chopped

  4. 4 (6 1/2 ounce) cans chopped clams with juice

  5. 4 cubes chicken bouillon

  6. 1 tablespoon chopped fresh parsley

  7. 1 teaspoon dried basil

  8. 1 teaspoon dried oregano

  9. 1 tablespoon Worcestershire sauce

  10. 1 (16 ounce) package uncooked linguini pasta

  11. 1/2 cup butter

Instructions Jump to Ingredients ↑

  1. Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms; cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.

  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.

  3. Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.

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