Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Pat dry, and coarsely chop.
Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic and chilli flakes. Cook until browned. Stir in clams and white wine. As clams open remove to a medium bowl, discarding those that remain closed.
Mix tomatoes, fish stock 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 stock mixture and cook until heated through. Toss with the cooked linguine just before serving.
I am not a cooke and I was looking for an impressive recipe to make for friends who are fabulous entertainers and love good food. They raved and loved this dish. I served it with veal chops,but no one noticed those because they were sopping up this delicious sauce! - 29 Sep 2008
This was fantastic! I used fresh-in-the-shell littlenecks and also added fresh "chowder clams" during the garlic step. Excellent taste and presentation! Family loved it - even the one who isn't wild about clams! - 29 Sep 2008
Yum! We both loved it. The result is actually like a rich (but not heavy) garlicky clam soup, so I dished out the pasta in big, deep pasta bowls (plates are impossible) and poured the clam concoction over the pasta in each bowl. It was elegant but fun to eat the clams out of the shell and twirl the pasta with a fork and spoon between sips of savoury stock. This is a keeper! - 29 Sep 2008