Clams with mushrooms over pasta

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
2 tablespoons Minced shallots
6 eaches Ounces fresh mushrooms, sliced
36 larges Clams, scrubbed and rinsed
½ cup Heavy cream
½ cup Dry white wine
1 pounds Spinach linguine (OR plain linguine)
2 tablespoons Finely minced fresh chives
Freshly ground black pepper

Directions

Melt the butter in a heavy saucepan. Saute the shallots over low heat until tender. Stir in the mushrooms and saute until they beginto give off their juices, then stir in the clams. Add the cream and cook for a few minutes. Add the wine and cook, covered, over medium heat until the clams have opened. Discard any clams that do not open. Meanwhile, while the clams are cooking, Cook the linguine in a large pot of boiling salted water until al dente. Drain the past and divide equally among four warm plates.

When the clams have opened, season with peppr and chives. Taste the sauce for salt. Add a little more cream if it is too salty. Spoon the clams (in their shells) and the sauce over each portion of linguine. Serve at once.

Makes 4 servings. [For Clams, a Simple Sauce and Pasta; Florence Fabricant] [The New York Times; June 19, 1988] Posted by Fred Peters.

Submitted By FRED PETERS On 10-16-95

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