But­tery porcini and clam lin­guine

donna hay - - Cuisine Italian -

½ cup (20g) dried porcini mush­rooms

¾ cup (180ml) boil­ing wa­ter

400g lin­guine

1kg clams (von­gole), washed

4 cloves gar­lic, crushed

125g un­salted but­ter, chopped

¼ cup (60ml) bal­samic vine­gar cracked black pep­per, to serve

½ cup flat-leaf pars­ley leaves, finely chopped

Place the porcini and boil­ing wa­ter in a small heat­proof bowl and set aside for 5 min­utes. Cook the pasta in a large saucepan of salted boil­ing wa­ter for 8 min­utes or un­til al dente. Drain and set aside. Heat a large saucepan over high heat. Work­ing quickly, add the clams, gar­lic, but­ter and porcini mix­ture to the pan and cover with a tight-fit­ting lid. Cook for 5–6 min­utes or un­til the clams have opened. Add the pasta, vine­gar and pep­per, and mix well to com­bine. Top with pars­ley to serve. SERVES 4 .

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