Recipe

Linguine With Clam Sauce And Baby Portobello Mushrooms Recipe

	Jorjajones / All my dishes 1 year, 2 months ago 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 Prep:15m Cook:45m Servings:8	Jorjajones
	quick easy

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Ingredients

2 tablespoons olive oil

6 cloves garlic, chopped

2 (8 ounce) packages baby portobello mushrooms, sliced and chopped

8 (6.5 ounce) cans chopped clams with juice

8 cubes chicken bouillon

2 tablespoons chopped fresh parsley

2 teaspoons dried basil

2 teaspoons dried oregano

2 tablespoons Worcestershire sauce

2 (16 ounce) packages uncooked linguini pasta

1 cup butter

Directions

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.

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