Buttery Mushroom and Clam Pasta

 

3/4 lb. bucatini or other long cut pasta

2 T. extra virgin olive oil

1 lb. mixed wild mushrooms

kosher salt and pepper

1 ear yellow corn, kernels removed

4 T. butter

2 cloves garlic, smashed

2 T. fresh thyme leaves

1 T. fresh chopped oregano

3/4 C. dry white wine

2 T. balsamic vinegar

12 little neck clams, rinsed and scrubbed

1/4 C. manchego cheese, grated (optional)

1/3 C. parsley, roughly chopped

crushed red pepper, to taste

 

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 C. of the pasta cooking water. Drain. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season lightly with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, corn, garlic, thyme, and oregano. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. Add the reserved pasta cooking water, the wine and the balsamic vinegar. Stir in the clams. Bring the mixture to a simmer over medium heat. Cover the pot with a lid and cook until all the clams have opened, about 5 to 8 minutes. Discard any unopened clams. Stir the pasta and manchego cheese. Remove from the heat and stir in the parsley, discard the garlic cloves. Divide among bowls and top with fresh herbs and crushed red pepper. Enjoy!