Name: Linguine with Clam Sauce
Total time: 25 min
Yield: Serves 6
Ingredients: 12 ounces uncooked linguine; 3 tablespoons unsalted butter; 8 ounces sliced fresh mushrooms; 3 garlic cloves, minced; 1 tablespoon olive oil; 2 (6 1/2-oz.) cans chopped clams, drained, juice reserved; ⅓ cup dry white wine; ¼ teaspoon crushed red pepper; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh basil; 1 tablespoons Italian seasoning; 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for garnish; ½ teaspoon black pepper; ¼ teaspoon kosher salt

Step 1

Prepare linguine in a Dutch oven according to package directions. Drain, and return to Dutch oven; set aside.

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Step 2

Melt butter in a large skillet over medium-high. Add mushrooms, garlic, and olive oil; cook, stirring often, until mushrooms are tender and slightly browned, about 5 minutes. Stir in clams, wine, and red pepper; cook, stirring often, until warmed through, 2 to 3 minutes. Stir in herbs, and remove from heat; keep warm.
Step 3

Stir reserved clam juice into linguine over medium; cook, stirring often, until warmed through, about 5 minutes. Add clam mixture and Parmesan cheese to pasta; toss to mix well. Sprinkle with pepper and salt; garnish with more cheese, if desired.

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Linguine with Clam Sauce

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