Linguine with Clam Sauce and Baby Portobello Mushrooms

By nurseliz

Ingredients

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

Details

Servings 4

Preparation

Step 1

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.