Linguine with Clam Sauce and Baby Portobello Mushrooms

Linguine with Clam Sauce and Baby Portobello Mushrooms
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1 (8 ounce) package baby portobello mushrooms, sliced and chopped
  • 4 (6.5 ounce) cans chopped clams with juice
  • 4 cubes chicken bouillon
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 (16 ounce) package uncooked linguini pasta
  • 1/2 cup butter


  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.

04/11/2017
Linguine with Clam Sauce and Baby Portobello Mushrooms, recipe PT15M PT1H 5 455 calories

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