Linguine with Clam Sauce and Baby Portobello Mushrooms recipe

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1 tablespoon olive oil
3 cloves garlic, chopped
1 (8 ounce) package baby portobello mushrooms, sliced and chopped
4 (6.5 ounce) cans chopped clams with juice
4 cubes chicken bouillon
1 tablespoon chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 (16 ounce) package uncooked linguini pasta
½ cup butter

Nutrition Info

941 calories
carbohydrate: 97 g
cholesterol: 185.3 mg
fat: 33 g
fiber: 5 g
protein: 64.7 g
saturatedFat: 16 g
servingSize: -
sodium: 1574.1 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -


  1. Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms, cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium, simmer 30 minutes.

  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.

  3. Stir chopped clams and butter into the sauce, simmer 15 minutes more. Pour over cooked pasta to serve.

Recipe Yield

4 servings

Recipe Note

This is one of my all-time favorite meals. What makes the clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. I recommend having this with some garlic bread and a nice glass of red wine. A very satisfying meal.

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