Linguine with Clams and Porcini Mushrooms Recipe

Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry and coarsely chop.

Heat oil in a medium saucepan over medium heat. Stir in mushrooms garlic and red pepper. Cook until browned. Stir in clams and white wine. As clams open remove to a medium bowl discarding those that remain closed.

Mix tomatoes clam juice and parsley into the mushroom mixture. Simmer until slightly thickened about 15 minutes.

Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.

Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.