Soak mushrooms 20 to 30 minutes in cold water
to rehydrate. Dry, and coarsely chop. Heat oil in a medium saucepan
over medium heat. Stir in mushrooms, garlic, and red pepper. Cook
until browned. Stir in clams and white wine. As clams open, remove
to a medium bowl, discarding those that remain closed. Mix tomatoes,
clam juice, and parsley into the mushroom mixture. Simmer until slightly
thickened, about 15 minutes. Bring a large pot of lightly salted water
to a boil. Add linguine, and cook for 8 to 10 minutes or until al
dente; drain. Return clams to the broth mixture and cook until heated
through. Thoroughly mix in cooked linguine just before serving. Serves
6.
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