Linguine with White “Clam” Sauce

Adapted from "Pasta for All Seasons"

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and stir until they begin to soften, about 2 minutes. Stir in the wine, basil, oregano, and salt and pepper to taste, and simmer for about 5 minutes. Stir in the dissolved miso paste and the parsley, and keep warm over low heat.

Cook the linguine in a large pot of salted boiling water until it is al dente, about 8 minutes. When the pasta is cooked, drain it and divide among individual plates or shallow bowls. Top with the sauce and serve immediately.