| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
August 1995 |
1 |
Servings |
INGREDIENTS
| 6 |
T |
Olive oil |
| 1 |
lb |
Mixed fresh wild mushrooms |
|
|
such as oyster |
|
|
mushrooms and |
|
|
shiitake stems |
|
|
trimmed caps |
|
|
sliced |
| 6 |
|
Garlic cloves, minced |
| 1/4 |
t |
Dried crushed red pepper |
| 1 |
c |
Dry white wine |
| 5 |
lb |
Clams, about 24 |
|
|
littleneck |
| 1 |
lb |
Linguine |
| 2 |
|
Fresh chives or 1 bunch |
|
|
green onions chopped |
INSTRUCTIONS
Heat 3 tablespoons oil in heavy large Dutch oven over high heat. Add
mushrooms and saute until beginning to brown, about 5 minutes. Using
slotted spoon, transfer mushrooms to plate. Add remaining 3
tablespoons oil and garlic to Dutch oven. Saute until garlic is
tender, about 3 minutes. Add crushed red pepper, then wine and clams.
Cover and cook until clams open, about 8 minutes. Meanwhile, cook
linguine in large pot of boiling salted water until just tender but
still firm to bite. Drain pasta well and transfer to large bowl. Spoon
mushrooms over, then top with clam mixture, discarding any clams that
do not open. Season with salt and pepper. Sprinkle with chives.
Serves 4. Bon Appetit August 1995 Converted by MC_Buster. Per
serving: 4267 Calories (kcal); 110g Total Fat; (24% calories from
fat); 349g Protein; 405g Carbohydrate; 772mg Cholesterol; 1318mg
Sodium Food Exchanges: 22 1/2 Grain(Starch); 37 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
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