Clam & Mushroom Bucatini
1/2 pound bucatini or spaghetti
1 pound clams
8 ounces mushrooms, chopped
½ cup olive oil
1 medium onion, finely minced
6 cloves garlic, finely minced
1 tsp dried oregano
1 tsp dried basil
¼ cup tightly packed fresh parsley leaves, chopped
Salt & freshly ground black pepper to taste
Red pepper flakes for serving (optional)
Cook the pasta according to package directions until al dente. Drain and set aside.
Put the clams in a bowl and rinse them under cold running water for 5-10 minutes to remove all sand and debris. Drain and set aside.
Pour water in a pan and bring to a boil. Add live clams and steam for 3-4 minutes or until clams open up. Save ½ cup clam water for later. Discard unopened clams.
Heat the oil in a large pan over medium-high heat.
Add onion, garlic, mushrooms, basil, oregano and sauté for 5 minutes stirring frequently.
Add salt, black pepper, parsley and stir to mix.
Stir in the clams and pour ½ cup reserved clam water to the pan. Cook until heated through.
Pour clam and mushroom sauce over cooked bucatini. Toss well to combine and serve. Sprinkle with red pepper flakes if desired.