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Home / Recipes / Noodles & Pasta

Linguine with Clam Sauce and Baby Portobello

Noodles & Pasta

Linguine with Clam Sauce and Baby Portobello

A savory mix of clams and earthy mushrooms in a white wine and garlic sauce over linguine. Sophisticated and packed with umami flavor.

Ingredients

  1. 1 tablespoon olive oil
  2. 3 cloves garlic, chopped 1 (8 ounce) package baby
  3. portobello mushrooms, sliced and chopped
  4. 4 (6.5 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

Directions

  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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