Linguine with Clams and Porcini Mushrooms

Ingredients

• 1 ounce dried porcini mushrooms
• 1/4 cup olive oil
• 10 cloves garlic, minced
• 1 teaspoon dried red pepper flakes
• 36 fresh clams, cleaned
• 2 cups dry white wine
• 4 tomatoes, cubed
• 3 (8 ounce) jars clam juice
• 1 1/2 cups chopped fresh parsley
• 1 (16 ounce) package linguine pasta

Directions

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.