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Pasta

Linguine with Clam Sauce and Baby Portobello Mushrooms

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Pasta: Linguine with Clam Sauce and Baby Portobello Mushrooms
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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
  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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