Linguine With Clams And Wild Mushrooms
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
6 tbsps
Olive Oil6 large
Garlic Cloves (minced)1 cup
White Wine (dry)2270 g
Clam (about 24 littleneck)450 g
Linguine2 bunches
Chives (fresh)Directions:
1
Heat 3 tablespoons oil in heavy large Dutch oven over high heat
2
Add mushrooms and sauté until beginning to brown, about 5 minutes
3
Using slotted spoon, transfer mushrooms to plate
4
Add remaining 3 tablespoons oil and garlic to Dutch oven
5
Sauté until garlic is tender, about 3 minutes
6
Add crushed red pepper, then wine and clams
7
Cover and cook until clams open, about 8 minutes
8
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite
9
Drain pasta well and transfer to large bowl
10
Spoon mushrooms over, then top with clam mixture, discarding any clams that do not open
11
Season with salt and pepper
12
Sprinkle with chives
13
Heat 3 tablespoons oil in heavy large Dutch oven over high heat
14
Add mushrooms and sauté until beginning to brown, about 5 minutes
15
Using slotted spoon, transfer mushrooms to plate
16
Add remaining 3 tablespoons oil and garlic to Dutch oven
17
Sauté until garlic is tender, about 3 minutes
18
Add crushed red pepper, then wine and clams
19
Cover and cook until clams open, about 8 minutes
20
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite
21
Drain pasta well and transfer to large bowl
22
Spoon mushrooms over, then top with clam mixture, discarding any clams that do not open
23
Season with salt and pepper
24
Sprinkle with chives