Ingredients

• 1 ounce dried porcini mushrooms
• 0.25 cups olive oil
• 10 cloves garlic , minced
• 1 teaspoon dried red pepper flakes
• 36 freshs clams , cleaned
• 2 cups dry white wine
• 4 tomatoes , cubed
• 3 , 8 ounce
• 1.5 cups chopped fresh parsley
• 1 , 16 ounce

Instructions

1. 1 Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
2. 2 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.
3. 3 Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
4. 4 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.
5. 5 Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

Nutrition per serving