Delicious Linguine with Clam Sauce and Baby Portobello Mushrooms Recipe

Indulge in this mouthwatering recipe for Linguine with Clam Sauce and Baby Portobello Mushrooms. The combination of fresh clams, earthy mushrooms, and al dente linguine in a savory garlic wine sauce will leave your taste buds craving for more. This easy-to-follow recipe can be made in under 30 minutes, making it perfect for a quick weeknight dinner or a special occasion. Bursting with flavors, this dish is sure to impress your family and friends.

Ingredients

• 1 pound linguine
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 8 ounces baby portobello mushrooms, sliced
• 1 cup dry white wine
• 2 pounds fresh clams, scrubbed and cleaned
• 1 cup clam juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Directions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is soft and translucent.
3. Add the sliced baby portobello mushrooms to the skillet. Cook for about 5 minutes, or until the mushrooms are tender.
4. Pour in the white wine and bring it to a simmer. Let it cook for a couple of minutes to reduce the alcohol content.
5. Add the cleaned clams to the skillet and cover with a lid. Cook for about 5-7 minutes, or until the clams have opened.
6. Remove any unopened clams and discard them. Pour in the clam juice and stir to combine.
7. Season the sauce with salt and pepper according to your taste. Let it simmer for another 2-3 minutes to allow the flavors to meld together.
8. Add the cooked linguine to the skillet and toss it well with the sauce to coat the pasta evenly.
9. Sprinkle fresh chopped parsley over the dish and give it a final toss.
10. Serve the Linguine with Clam Sauce and Baby Portobello Mushrooms hot and enjoy!

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