3 quarts water
4 tablespoons olive oil
4 garlic cloves, sliced
6 ounces fresh or fresh-frozen porcini mushrooms, cut into 1/2 inch dice or 1/2 ounce dried, softened in 1/2 cup hot water for 30 minutes, drained and chopped
1/4 teaspoon red pepper flakes
1 1/2 pounds fresh clams, preferably Manila, well scrubbed, in their shells
1 teaspoon salt
1 cup white wine
1 1/2 cup clam juice or fish stock - see link
1/2 cup tomato sauce � see link
3 tablespoons chopped fresh Italian parsley
1 pound pasta - linguine or spaghetti


1. Bring the water to a boil in a large pot.

2. While the water is heating, pour the oil into a large saute pan set on medium-high heat and cook the garlic, mushrooms and red pepper flakes until the garlic starts to sizzle, about 2-3 minutes. Add the clams and salt, stir until well coated and cook for 2 minutes. Pour in the wine, raise the heat to high and cook, covered, for 3 minutes. Remove the clams and set them aside in a bowl. Discard any clams that did not open during cooking. Add the clam juice, tomato sauce and parsley, bring to a boil and simmer, covered, for 10 minutes.

3. While the sauce is simmering, remove half the clams from their shells, chop fine and set aside along with the clams still in their shells. Return the clams to the sauce about 3 minutes before the pasta is finished cooking.

4. Cook the pasta in the boiling water according to the package directions. Drain and return to the pot. Add the sauce, turn the heat to medium-high and cook the pasta until it as absorbed most of the juices, stirring continuously until well coated, about 2 minutes, Remove the pasta from the heat, pour into a large bowl and let it rest for 1-2 minutes. Bring it to the table ad serve it family style with lots of bread on the side.

Nick Stellino chops half of the clams in this recipe so that every bite you take has a bit of clam flavor, while leaving some whole for decoration. If you do not have clam juice or fish stock you may use chicken stock instead.

Pasta with Clams and Mushrooms
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