Linguine with Clam Sauce and Baby Portobello Mushrooms
From jorjajones 15 years ago
- 45 minutes to make
- Serves 8
What makes this clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. The delicious sauce is finished with herbs and butter
Ingredients
- 2 tablespoons olive oil shopping list
- 6 cloves garlic, chopped shopping list
- 2 (8 ounce) packages baby portobello mushrooms, sliced and chopped shopping list
- 8 (6.5 ounce) cans chopped clams with juice shopping list
- 8 cubes chicken bouillon shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 2 teaspoons dried basil shopping list
- 2 teaspoons dried oregano shopping list
- 2 tablespoons worcestershire sauce shopping list
- 2 (16 ounce) packages uncooked linguini pasta shopping list
- 1 cup butter shopping list
How to make it
- 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.
- 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.
- Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.
People Who Like This Dish 3
- trigger MA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- ttaaccoo Buffalo, NY
- cohan41 Duluth, MN
- jorjajones Peachtree City
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
nice one saved for my sister thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
This is one of my favorite clam recipes.
High Five
Michael
trigger
in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "