6 tablespoons olive oil
1 pound mixed wild * mushroom
6 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
5 pounds clams, (about 24 littleneck)
1 pound linguine
2 bunches fresh chives or
1 bunch green onions including tops

Heat 2 tablespoons oil in heavy large
Dutch oven over high heat. Add mushrooms
and saute until beginning to brown, about
5 minutes. Using slotted spoon, transfer
mushrooms to plate. Add remaining 3
tablespoons oil and garlic to Dutch oven.
Saute until garlic is tender, about 3 minutes.
Add crushed red pepper, then wine and clams.
Cover and cook until clams open, about 8 minutes.
Meanwhile, cook linguine in large pot of boiling
salted water until just tender but sitll firm to bite.
Drain pasta will and transfer to large bowl.
Spoon mushrooms over, then top with clam mixture.
Discarding any clams that do not open. Season to
taste with salt and pepper. Sprinkle with chives.