Rick, Deborah, and Julianna's Place

4 Servings

6 Tbsp. olive oil
1 pound mixed fresh wild mushrooms (such as oyster mushrooms and shiitake, stems trimmed, caps sliced)
6 large garlic cloves, minced
1/4 tsp. dried crushed red pepper
1 cup dry white wine
5 pounds clams (about 24 littleneck)
1 pound linguine
2 bunches fresh chives or 1 bunch green onions, chopped

DIRECTIONS

Heat 3 Tbsp. oil in heavy large Dutch oven over high heat. Add mushrooms and saute until beginning to brown, about 5 minutes. Using slotted spoon, transfer mushrooms to plate. Add remaining 3 tbsp. oil and garlic to Dutch oven. Saute until garlic is tender, about 3 minutes. Add crushed red pepper, then wine and clams. Cover and cook until clams open, about 8 minutes.

Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.

Drain pasta well and transfer to large bowl. Spoon mushrooms over, then top with clam mixture, discarding any clams that do not open. Season to taste with salt and pepper. Sprinkle with chives.

Source: Bon Appetit, August 1995, p 47.