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Linguine With Clams And Fresh Herbs


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  • 8 ounces linguine
  • 2 tablespoons olive oil
  • 2 garlic cloves chopped
  • 2 cans chopped clams in juice - (6 1/2 oz ea)
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh parsley
  • 18 small clams scrubbed (such as Manila or tiny littleneck)
  • 1/4 cup whipping cream


Servings 2


Step 1

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.

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.

This recipe yields 2 servings.

Test-Kitchen Tip: The size of clams can vary, so larger ones may take a minute or two longer to cook.

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