Pasta: Linguine with Clam Sauce and Baby Portobello Mushrooms
INGREDIENTS
Servings: 4
olive oil
garlic, chopped
baby portobello mushrooms, sliced and chopped
chopped clams with juice
chicken bouillon
chopped fresh parsley
dried basil
dried oregano
Worcestershire sauce
uncooked linguini pasta
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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