Linguine with Clams and Fresh Herbs
A classic Italian pasta dish featuring tender linguine tossed with fresh and canned clams in a fragrant herb-infused sauce with garlic, basil, tarragon, and parsley, finished with a touch of cream.
Ingredients
- •8 ounces linguine
- •2 tablespoons olive oil
- •2 cloves garlic
- •2 cans chopped clams in juice
- •1 tablespoon fresh basil
- •1 tablespoon fresh tarragon
- •1 tablespoon fresh parsley
- •18 pieces small clams
- •¼ cup whipping cream
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.
10 min
- 2.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add canned clams with juice, basil, tarragon, and parsley. Add fresh clams. Cover; reduce heat to medium and cook until clams open, about 6 minutes. Using tongs, transfer fresh clams to plate (discard any clams that do not open). Add cooked pasta and cream to sauce in skillet. Toss over medium-high heat until sauce coats pasta, about 1 minute. Season to taste with salt and pepper. Divide pasta between bowls. Top with fresh clams and serve.
8 min
