Linguine With Clam Sauce And Baby Portobello Mushrooms
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
50
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil3 cloves
Garlic (chopped)1 tbsp
Parsley (chopped fresh)1 tsp
Dried Basil1 tsp
Oregano (dried)1 tbsp
Worcestershire Sauce1 cup
ButterDirections:
1
Warm olive oil in a saucepan over medium heat
2
Stir in garlic and mushrooms; cook until mushrooms are tender
3
Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce
4
Increase heat to high, and bring to a quick boil
5
Reduce heat to medium; simmer 30 minutes
6
Meanwhile, bring a large pot of lightly salted water to a boil
7
Add pasta, and cook until al dente, about 8-10 minutes
8
Drain and set aside
9
Stir chopped clams and butter into the sauce; simmer 15 minutes more
10
Pour over cooked pasta to serve