Linguine with Clams and Porcini Mushrooms

A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!

Step: 1

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

Step: 2

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.

Step: 3

Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.

Step: 4

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.

Step: 5

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

Per Serving: 359 calories; protein 12g; carbohydrates 49.2g; fat 8.6g; cholesterol 7.7mg; sodium 209.3mg.

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