Linguine with Lion’s Mane White Clam Sauce

I am the president of the Central New York Mycological Society and the mycophagist for both my club and the Mid York Mycological Society, so I test wild mushroom recipes all the time. I adapted this dish from one by George and Sharon Yager of the Mid York Mycological Society. It is my favorite Hericium (lion’s mane) recipe. I like to serve it with garlic bread, a mixed green salad, and a glass of pinot grigio.