Linguine with Clams and Porcini Mushrooms

Recipe View Rehydrate the porcini mushrooms: Place the dried mushrooms in a bowl with cold water and let them soak for 20-30 minutes until softened. (Time: 20-30 minutes)

Recipe View Prepare the mushrooms: Remove the mushrooms from the water, reserving the soaking liquid. Gently squeeze out excess water and coarsely chop the mushrooms. Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth to remove any grit. Set aside. (Time: 5 minutes)

Recipe View Sauté aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook until fragrant, about 1-2 minutes, being careful not to burn the garlic. (Time: 2 minutes)

Recipe View Cook the clams: Add the chopped porcini mushrooms to the saucepan and cook for 3-4 minutes, until lightly browned. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the cleaned clams. Cover the saucepan and cook until the clams open, about 5-7 minutes. As the clams open, use tongs to transfer them to a medium bowl. Discard any clams that do not open. (Time: 7 minutes)

Recipe View Create the sauce: Add the cubed tomatoes, reserved porcini soaking liquid, and clam juice to the saucepan. Bring to a simmer and cook for 15 minutes, or until the sauce has slightly thickened. Stir in the chopped parsley. (Time: 15 minutes)

Recipe View Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining. (Time: 10 minutes)

Recipe View Combine and serve: Return the cooked clams to the saucepan with the sauce. Cook until heated through, about 1 minute. Add the drained linguine to the saucepan and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with additional fresh parsley, if desired.