Linguine with Clams and Porcini Mushrooms Recipe

This Linguine with Clams and Porcini Mushrooms recipe is a delightful combination of flavors from the sea and the earth. Fresh clams are cooked with porcini mushrooms, garlic, white wine, and herbs, then served over linguine pasta. The dish is easy to make, but it tastes like a high-end restaurant meal. It's perfect for a special occasion or a cozy dinner at home. Try this recipe and you'll be amazed by the depth of flavors and textures it brings to the table.

Ingredients

• 1 pound linguine pasta
• 2 pounds clams, cleaned
• 1 ounce dried porcini mushrooms
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Directions

1. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. In a bowl, rehydrate the dried porcini mushrooms in hot water for 20 minutes. Drain and chop the mushrooms.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
4. Add the clams and dried porcini mushrooms to the skillet. Stir well to combine.
5. Pour in the white wine and simmer until the clams have opened and the mushrooms are cooked through.
6. Season with thyme, parsley, salt, and pepper. Stir to combine.
7. Add the cooked linguine pasta to the skillet and toss until evenly coated with the sauce.
8. Serve the Linguine with Clams and Porcini Mushrooms hot, garnished with additional parsley if desired.

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