Linguine with Clam Sauce and Baby Portobello Mushrooms

What makes this clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. The delicious sauce is finished with herbs and butter.

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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.

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.

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

Linguine with Clam Sauce and Baby Portobello Mushrooms

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