3 quarts water (salt optional)
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 fo 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 cups clam juice
1/2 cup Tomato Sauce
3 tablespoons chopped fresh Italian parsley
1 pound pasta -flinguine or spaghetti
Pasta Con I Porcini E Le Vongole
Serves 4 to 6
Pour the water into a large pot with or without the optional salt and bring to a boil.
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 fo 3 minutes. Remove the clams and set them aside in a bowl. Discard any clams that did not open during cokking. Add the clam juice, tomato sauce and parsley, bring to a boil and simmer, covered, for 10 minutes.
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 befor the posta is finished cooking.
Cook the past in the boiling water according to package directions until just tender. Drain and return to the pot. Add the sauce, turn the heat to medium-high and cook the pasta until it has absorbed most of the juices, stirring continuously until well coated, about 2 minutes. Remove the posta from the heat, pour into a lrge bowl and let it rest for 1-2 minutes. Bring it to the table and serve it family style wirh lots of bread on the side.