We've long been fans of linguine with clam sauce (both white and red). It tastes rather sophisticated and comes together very quickly which earns it a place as a dinnertime standby. This time I decided to find out what it might be like to add fresh mushrooms to the sauce, since I had a lot of them that needed someplace to go. I figured clams and mushrooms both like the same things - wine, garlic, pasta, butter. And in case you're wondering how it was...
We may very well NEVER go back.
The mushrooms added considerable depth and earthiness to the dish. Traditional? Maybe not, but it sure was awesome!
1 lb. linquine, cooked (reserve a cup or two of the pasta water)
8-12 oz. cremini mushrooms, halved if large and sliced
2 cans baby clams
1-2 tablespoons minced garlic (go for broke here)
1-2 tablespoons butter
salt & pepper to taste
1/4 to 1/3 cup white wine
juice of 1/2 lemon
In a large, deep skillet, heat a tablespoon or two of olive oil over medium-high heat. Add mushrooms and let sit undisturbed for a few minutes, until they release their liquid. Add garlic and stir gently until mushrooms begin to soften. Add the wine to the pan and reduce heat, simmering gently until most of it has cooked off. Add clams with their juice, butter, salt, pepper and lemon juice. Simmer until liquid has reduced by about half. Add reserved pasta water until it's as saucy as you like it. Toss with hot linquine and serve with grated Parmesan and crushed red peppers. Go back for seconds.
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