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Monday, May 23, 2022

Recipe: Linguine with Clam Sauce and Baby Portobello Mushrooms

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.

Linguine With Clam Sauce And Baby Portobello Mushrooms Ingredients

  • 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

  • cup butter

How to Make Linguine With Clam Sauce And Baby Portobello Mushrooms

  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.

Linguine With Clam Sauce And Baby Portobello Mushrooms Nutritions

  • Calories: 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:

Linguine With Clam Sauce And Baby Portobello Mushrooms Reviews

  • I found this dish to be extremely delicious and my family loved it. I added more clams and garlic because we like it that way. I will definitely make this again Thank you...

  • Really delicious, my 12 yr old son loved it...I doubled the garlic since i love garlic. I also used only 3 tsp of the reduced sodium better than boulion chicken base instead of boullion cubes, I doubled the parsely, rduced the butter to 3/4 of a stick, added 1/4 cup of dry white wine with butter & clams at the end which I reduced the cooking time by 15 mins (7 1/2 mins off the beginning and end) and some crushed red pepper to taste. Awesome

  • Excellent, with just a few changes. I doubled the garlic as well as added a whole dices small onion. In addition to the juice that came with the clams, I added a bottle of clam juice. I also used whole wheat spaghetti. This is the second time Ive done this to rave reviews by my family

  • The ingredients were amazing, I love baby bella mushrooms. Like one of the previous reviewers, I also added Broccoli which only made the dish better. My only complaint was the dish was too salty. I would omit one or two of the bullions if I were to make this again. With the garlic and the Worcestershire, there is plenty of flavor

  • Just made this dish tonight My husband was looking for a dish similar to Olive Gardens Seafood Portifino......I did what others suggested only used 3 bouillon cubes. I also added a small onion and scallops (last step). It was delicious Thanks

  • This is excellent. I left out the bullion cubes because I didnt want the sodium, and it was still absolutely wonderful.

  • I added broccoli florets toward the end and it was just what the dish needed. Next time, I may cut down on the butter a little, but it was overall a very good recipe.

  • I LOVE this recipe. Better than what Ive had in restaurants. Followed advise of another & reduced bouillon to 2 (cuz Im not crazy about salty stuff). Next time might add a clove or 2 more garlic. This is a great recipe. Wonderful the next day. Thanks a bunch

  • Very good- I decreased butter by 1/2 and did 2 bullion cubes instead of 4. I will also only do 3 cans of clams next time as it was still a little on the salty side. Also, added a chopped onion when sauteing the mushrooms, 2 more cloves of garlic, some white wine at the end when I added the butter, and about 1/2 tsp of red pepper flakes.

  • This recipe worked really well, I did tweek it a bit. I didnt add the boullion at all, I did add an onion and I chopped up some asparagus and added it just before the clam meat. Well worth the try and thank you for a recipe that Ill use again and again.

  • This was very good I omitted the mushrooms and the chicken bouillion and was very happy with the end results. Next time, I think Ill double the recipe as well as the amount of garlic as we would have liked more sauce. I was a little anxious about the Worcestershire sauce, but it definitely adds to the dish. Very tasty Thank you for sharing this recipe

  • This was awesome My family just loved it Thank you for coming up with such a scrumptious main dish

  • This recipe was really good but I found it way too salty. Next time Ill do half the bouillon and Im sure itll still be salty enough. I also dont think the 1/2 cup butter is necessary. I just put a little butter in the pasta so it didnt stick but even that was not necessary so if youre looking to decrease the fat of this recipe omit the butter. Great overall recipe.

  • I made this pretty much just as the recipe says except reducing the sodium as I am starting to get used to cooking low sodium. There is plenty in the clams and clam juice. I used unsalted butter and instead of bullion I used a quarter cup of chicken stock. I also added a third of a cup of heavy cream for texture. It was a very tasty meal that will make again.

  • Holy Hannah......can you say "salty"???????I even followed other reviews and cut the bouillon cubes down to 3, but Im thinking you could do away with them all together.The idea itself was good, thats why I gave it three stars.

  • Absolutely delicious I used Oyster mushrooms, I didnt have any chicken bouillon or Worcestershire so I had to add a little extra of the other seasonings, plus a little pepper and some fresh lemon juice. I only used 1 tbsp of butter, and that seemed to be plenty. I also went a little extra further to fancy up the meal and served it with fresh homemade pasta. Mmm, will definitely keep this recipe to make on a regular basis

  • Reduced the Sodium content with Unsalted Butter... Used 2 large fresh Portobello Mushrooms sliced. Excellent flavor

  • For those who would like to cut sodium....use wylers or herb/ox sodium free bouillon

  • Very salty. I would suggest omiting the buillion cubes and substitute for low sodium chicken stock. the overall taste of the mushrooms and clams was good, but over powered by the salt.

  • I made this dish tonight for my family and they absolutely loved it Delicious Thats my photo

  • One of the best thing Ive made in a long time Used stock instead of bouillon, added some yellow bell peppers and sliced onions to beef it up a bit. Slightly less butter, but the flavors are awesome Kudos to the chef

  • I am not the best cook and have always been intimidated by clam linguine because I thought would be a difficult dish to make. When I ran across this recipe and saw how easy it seemed, I decided to give it a try. I have now made it several times for several different people, changing absolutely nothing about the recipe as written. Everyone who has tried it RAVES about it and requests I make it again. I even love it, and I am definitely my own worst critic.

  • Would have been a five star but way too salty. I even cut the boullion down to 2. Next time Im going to use 2 boullions and use unsalted butter. I am going to cut down the butter by almost half. With those minor adjustments it will definitly be a five star. Thanx 4 the awesome recipe.

  • Excellent, but way to salty Omit bouillon and decrease worstesheire sauce.

  • I liked this recipe alot but my family did not care for it. I dont know whats wrong with those people. They dont seem to know good food, darn it.

  • If I could, I would rate this higher than 5 stars I have never had a linguine with clam sauce taste this amazing. I also cut down on the bullion and worcestershire sauce.

  • I left out the bouillon and worchestershire (just sounded WAY too salty to me), but added white wine to the clam juice and spiced up with roasted garlic and red pepper flakes. Also added white wine to the sauce - delectable Oh yeah, and added broccoli per other reviews, very good

  • This is a delicious and easy recipe. My family loves it. I just added more garlic (we love garlic)

  • Loved this recipe. Very tasty with the oregano and basil.

  • SO AMAAAAAAAZING I didnt have mushrooms available, but works well without.

  • Very good I was very cautious with the chicken broth, just added a little at a time. Also added some Chardonnay, which added so much flavor Was loved by all

  • I was so excited about this dish. Clams AND Portobello on pasta?? Whats not yummy about that? Well, in my case, it was all the salt. And I *like* salt.I suppose it could have been the clams that I bought from Trader Joes, but the recipe make so much, I cant justify another go-round to find out. Edible. But definitely not a fave.

  • Easy good Left out the 1/2 cup of butter; added shrimp, scallops; green onions and red pepper flakes for garnish.

  • Delicious I halved the recipe, but kept 3 cans of clams and same amount of herbs. My family loved it

  • Very good, I didnt use chicken bouillon to salty. Did add a little red wine. Other than that its a keeper.

  • Delicious...just added 1/2 of white wine to the liquid and 1/4 tsp red pepper flakes to give it an extra zing.

  • Very good recipe....did change it up a bit....i used only 2 chicken bouillons and i also added some white wine (1/8th of a cup) i sauteed a whole onion prior to sauteing the mushrooms with 2 chopped cloves of garlic and then added the mushrooms and 1 shallott..used italian seasoning (instead of seperate basil and oregano... served to my sister and boyfriend we ate it all up that night. Great recipe.

  • FYI, I used about half the amount of butter (and added a splash of white wine), and it was still delish Probably slightly less so than the original, but got great reviews all the same I also used dried parsley (because I was too lazy to go to the store), white wine worchestershire instead of regular, and medium-sized bellas, roughly chopped. Will make again

  • This is a very good, flavorful recipe. I made it with a few changes, and I think everyone should definitely be aware of the salt and fat content. I used two cans of clams rather than four, added a cup of chicken broth and left out the bouillon, and I still found it to be plenty salty (the canned clams contain quite a bit of salt). I also used about a third of the butter called for and mixed a couple teaspoons of flour into the broth to thicken it.

  • My husband went nuts over this recipe. He said it is the best clam sauce hes ever had. I have to agree He even ate the leftovers cold a few hours after supper LOL

  • Too much salt in this recipe. I love linguine with clam sauce and have made a similar recipe for years. I use at least twice as much garlic and only 2 cans of chopped clams and juice, leave out the bullion cubes and worchester sauce. The mushrooms are a great addition

  • Wow Omitted the mushrooms because neither me nor my wife like them. Followed the rest of the recipe to the T and it came out AWESOME Restaurant quality meal. Crusty garlic bread, a side salad and a nice glass of white makes this an incredible meal.

  • This is a do again I didnt put any of the boullion in and I didnt miss it I added a bit more seasonings, added a seafood seasoning and it was splendid Dontcha hate it when someone comments on the recipe and re-makes it completely It was a very good recipe:)

  • This was great

  • Very Very Yummy

  • For me, this recipe is too salty and far too high in fat. Baby portobello pair well with the clams. I used two cans of baby clams, omitted the chicken bouillon and used water and splashes of white and left out the worcestershire sauce. Since I had them on hand I used a large handfu of fresh parsley and upped the fresh basil too. My rendition served 3 persons. Everyone s palate is different and mine didnt enjoy the given melange of ingredients.

  • Need to make additions, but very good.

  • Deeeelish I would totally make this again. My husband said its "restaurant quality". I added 1 less boullion cube and it was perfect I also did not chop the sliced mushrooms because we love mushrooms and I wanted them to be bigger. It may not be the healthiest meal, but it was a treat and well worth it.

  • While the consistency and flavor were good the recipe is much too salty. I will replace the chicken bouillon with chicken broth the next time that I make it.

  • The flavor is really good but I agree with the previous posters that it is a bit salty. Next time I would cut down on the bullion (even though I use Knorr, which tastes less salty than some of the other cheap brands). For this batch that I made as per the directions...I added 1cup of homemade chicken broth (which is unsalted) . (I made half a batch for small family here..for a whole batch that would be 2 cups). The other posters adding a splash of white wine just sounded good so I did that too Really though...the salt thing is my only complaint.

  • Made this receipe for a vegetarian friend and it was a big hit. I served it with french bread and a salad. I plan on making it again during the holidays.

  • Thank you, Mountainrider I am not a pasta fan, nor do I know much about clams, but your recipe is such a fantastic balance that I couldnt stop eating. It is inexpensive and easy and will definitely go to the top of my "company dinners" list. I did cut the butter in half after reading other reviews, and needed to cut some of the bouillon because of the sodium. Still, the flavor was fantastic Ive been cooking for over 50 years, and its nice to know that there are still some surprises out there.

  • Loved it Will make it again

  • My family loved this but I wish I wouldve read the reviews prior. Definitely too much salt. Next time Ill cut the boullion and use unsalted butter.

  • If u use the chicken "paste instead of boullion the salty problem goes away. U can find the paste in most stores....keep in mind it needs to be refrigerated after opening. I used MINORS paste and it made this dish delicious

  • 4 bouillion cubes is too much smh :) Use 2 or 3...other than that its excellent :)

  • This meal is quite delicious, but extremely high in calories due to the pasta and butter, but I had to try it at least once

  • After reading the recipe, it didnt excite me very much, but II made this recipe exactly as it states and it turned out absolutely delicious I really dislike when people rate a recipe after theyve modified it because it doesnt provide a true rating. It had a fabulous flavor and I would even rate it restaurant quality. I will definitely be making this dish again because it is a keeper

  • I thought it was delish

  • Been making clam sauce for years, but never used mushrooms before and this takes it over the top Did sub coconut oil for the olive oil, doubled the garlic used, and used low sodium chix boullion and some homemade chicken broth. No need for the 30 minute simmer, I just thickened with some corn starch and 1/2 and 1/2 added at the end and cooked for a few minutes before adding the clams. Butter went on the spags after they were done cooking.

  • My first review ever. This sounded so good and it probably can be but, 4 bouillon cubes along with the clams and the juice add up to way too much salt. We couldnt even eat it.

  • This recipe was excellant. I gave some of the finished product to my friend and now she wants the recipe.

  • Amazing I did make a few changes based on what I had on hand and my love of garlic. I made 2 servings but only used one can of clams (its all I had), doubled the garlic, added some crushed red pepper to the garlic step and I substituted clam base for the chicken bouillion. I did not add the double garlic to the skillet until the mushrooms were almost done, then I added about 1/2 cup of white wine to make up for one less can of clam juice and reduced that by 1/2 before adding the next ingredients. Everything cooked way faster than the recipe says. I only cooked the last step with the butter and clams for a few minutes so the clams werent overcooked. So good I would be proud to serve this to guests :)

  • I finally found a great clam recipe. This is a keeper. I also cut on chicken bullion as others recommended. I only used one cube but added clam juice instead. I followed everything else exactly as the recipe asks. Highly recommend it.

  • This is a very good combo of ingredients. I had always made linguine with just the clams, but the portabello mushrooms are the perfect compliment to the clams. I used fresh baby bellas from my local supermarket, and thoroughly wash these ahead of time in water and baking soda, then spin dried in a salad spinner. I used snows bumble bee clams in clam juice. The addition of Worcestershire and chicken bouillon is sheer genius The only other ingredients I added that are not in the recipe were a bit of lemon juice, and a small amount of cooking sherry. I used dried oregano, and parsley. Linguine is the only pasta suitable for this dish IMHO. A generous sprinkling of parmesan and black pepper for the finale.

Source: Linguine with Clam Sauce and Baby Portobello Mushrooms

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