Linguine with Clam Sauce and Baby Portobello Mushrooms

Ingredients

• 8 ounce baby portobello mushrooms sliced chopped
• 0.5 cup butter 
• 4 cubes chicken bouillon 
• 26 ounce clams with juice chopped canned
• 1 teaspoon basil dried
• 1 tablespoon parsley fresh chopped
• 3 cloves garlic chopped
• 1 tablespoon olive oil 
• 1 teaspoon oregano dried
• 16 ounce linguini pasta uncooked
• 1 tablespoon worcestershire sauce 

Equipment

• sauce pan
• pot

Directions

1. Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms; cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil.
3. Add pasta, and cook until al dente, about 8-10 minutes.
4. Drain and set aside.
5. Stir chopped clams and butter into the sauce; simmer 15 minutes more.
6. Pour over cooked pasta to serve.