Linguine With Clam Sauce And Baby Portobello Mushrooms Recipes

LINGUINI WITH CLAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

HEARTY PORTOBELLO LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.

LINGUINE WITH CLAM SAUCE AND BABY PORTOBELLO MUSHROOMS

Steps:

• 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.

LINGUINE WITH CLAM SAUCE AND BABY PORTOBELLO MUSHROOMS

Steps:

• 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.

LINGUINE WITH CLAM SAUCE AND BABY PORTOBELLO MUSHROOMS

Steps:

• 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.

LINGUINE WITH CLAM SAUCE AND BABY PORTOBELLO MUSHROOMS

Steps:

• 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.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
• While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
• Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
• Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

LINGUINE WITH PORTABELLA MUSHROOMS AND BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
• Meanwhile, heat the oil in a large nonstick skillet.
• Add the garlic, broccoli, and mushrooms.
• Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
• Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes.
• Cook, simmering slowly for 2 minutes, stirring twice.
• Add the basil and stir.
• Drain the pasta, reserving 1/2 cup pasta water.
• Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
• Divide the pasta between 4 plates.
• Top with sauce and sprinkle with the cheese.
• Serve immediately.