linguine with clam sauce and baby portobello mushrooms

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.
• 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.
• stir chopped clams and butter into the sauce; simmer 15 minutes more. pour over cooked pasta to serve.