Clam and Straw Mushroom Linguine

Remember the days when the only thing many families could imagine serving over pasta was meatballs the size of overgrown marbles? Thankfully, our Italian ancestors took the time to educate us on the importance of pairing the sauce of choice with the appropriate pasta. For this recipe, Barbara-jo prefers dry linguini and she offers an easy variation: substitute a can of mussels for the clams and 1 cup frozen peas for the mushrooms.

Makes 2 generous servings

1. Cook the pasta according to the package instructions, drain and set aside.
2. In a medium to large fry pan, heat the olive oil over medium heat. Add the onions and garlic. Sauté for 2-3 minutes, being careful not to brown.
3. Add 2 Tbsp. of the parsley and the white wine and reduce for 1 minute.
4. Add straw mushroom and baby clams.
5. Slowly add reserved clam liquid remaining until slightly reduced and heated through.
6. Toss over cooked linguini and serve garnished with remaining parsley.

Barbara-jo McIntosh is the proprietress of Barbara-jo’s Books to Cooks, a unique bookstore - specializing in cookbooks from around the world - in the Yaletown district of Vancouver. From fish seller, to caterer, to restaurateur, to author and now bookseller - Barbara-jo has dedicated the past 30 years to her career in the culinary arts. Barbara-jo devotes her time to a number of worthy causes including sitting on the cookbook selection committee for the James Beard Foundation.

Print-Friendly Version