Ingredients for 4 people

200 g. of porcini mushrooms
350 g. of linguine
800 g. of clams
1 clove of garlic
dry white wine q. b.
parsley q. b.
EVO oil q. b.
salt q. b.
pepper q. b.

Method:

immerse the clams in salted water for about an hour, wash them well and let them open over high heat in a large pan, keeping them covered with the garlic, oil, white wine and pepper.
As soon as you open them, remove from the heat, strain the cooking liquid and keep it together with the clams.

In the same pan, fry the mushrooms adding more oil if necessary, let them flavor over high heat and after a few minutes add the liquid from the clams and parsley.

Strain the pasta al dente and pour it into the pan together with the clams and sauté for a couple of minutes.

Enjoy your meal

From my blog: https://grandecucinacampana.blogspot.com/2018/10/linguine-con-vongole-e-funghi-porcini.html