PASTA SAUCE WITH PORCINI, SHIITAKE MUSHROOMS AND CLAMS

Preparation time: 10 minutes; cooking time: 24 minutes
Makes 2 servings

1/2 ounce dried porcini mushrooms
1 ounce sliced shiitake mushrooms
1 dozen live littleneck clams
4 tablespoons extra virgin olive oil
1 tablespoon shallot, chopped fine
1 teaspoon fresh jalapeno or 1/2 teaspoon dried red pepper to taste
1/4 cup dry white wine
2 Italian canned plum tomatoes with juice, chopped
2 tablespoons chopped fresh Italian flat-leaf parsley
good quality salt such as Fleur de Sel
10 ounces fettucine

Reconstitute the dried mushrooms in warm water (enough to cover). Use separate bowls for each mushroom. Drain and reserve liquid from the porcini. Wash both mushrooms and chop coarsely. You can filter the liquid through a paper coffee filter or paper towel to make sure there is no residue Soak the clams in a bowl of cold water. Rub them vigorously against each other. Do this several times with changes of water until you no longer see sand residue at the bottom of the bowl. Pour 1/3 cup of water into a 12-inch sauté pan or skillet. Add clams. Place lid on pan and turn heat to high. Check on clams after 1 minute. Stir them. Remove any that have opened. Keep heat going under pan moving quickly to remove any clams that have opened. As soon as all clams are opened (discard any that don't), pour the liquid into a small bowl. Set liquid aside for later use.

Put 2 tablespoons of the olive oil and the chopped shallot into a 10-inch skillet and turn heat to medium-high. Cook shallot stirring from time to time until they turn golden brown. Add porcini and shiitake mushrooms to pan. Stir to coat well then add the reserved liquid from the porcini. When liquid has evaporated completely, stir in chili pepper, pour in wine and let mixture bubble gently until it evaporates completely. Add tomatoes and their juice. Add some salt. Turn heat down to cook mixture at a steady simmer for about 15 minutes.

While tomatoes are simmering, retrieve clam meat from juices and cut each into three pieces. Filter clam juices through a coffee filter or paper towel into a small bowl. Pour filtered juices into pan with the mushroom mixture. When clam juice has cooked down a bit (you don't want sauce to be too runny), add the clams with the parsley and remaining 2 tablespoons of olive oil. Stir well and remove from heat while the pasta cooks.

Bring a large pot of water to boil. Add the pasta and cook until 'al dente' or firm to the bite. Do not overcook the pasta until mushy. When pasta is almost done turn on heat under sauce to medium. As soon as pasta is done, drain it, transfer to a warm bowl. Add contents of the skillet and stir to combine.

Serve with a fresh green salad and some garlic bread.

This recipe comes from Marcella Hazan's latest cookbook, "Marcella Says" (Harper-Collins, $29.95). We have taken the liberty to change the original recipe that calls for fresh shiitake mushrooms to dry ones. For other delicious recipes we suggest you buy the book.