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Herbed Clam Linguine
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Prep Time:
15 minutes
Total Time:
35 minutes
Elevate pasta with creamy clam sauce using fresh herbs from your garden.
Ingredients:
  • 3 quarts water
  • 1 teaspoon salt
  • 2 cans (6 1/2 ounces each) minced clams, drained and liquor reserved
  • 1 package (8 ounces) linguine or spaghetti
  • 1/4 cup butter or margarine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
  • 3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 3 garlic cloves, finely chopped
  • 1/2 cup whipping (heavy) cream
  • 1/4 cup dry white wine or clam juice
  • 1/4 cup grated Parmesan cheese
Instructions:
  • Bring a flavorful mixture of water, salt, and clam liquor to a vigorous boil in a 4-quart Dutch oven. Gently add linguine and cook uncovered for 8 to 10 minutes until tender, stirring occasionally. Drain the linguine and return it to the Dutch oven, then mix in 2 tablespoons of butter for a luscious finish.
  • Melt the last 2 tablespoons of butter in a 2-quart saucepan over low heat. Add parsley, basil, thyme, pepper, garlic, and clams. Cook over low heat, stirring constantly until clams are heated through. Add whipping cream and wine, then heat through, stirring occasionally.
  • Drizzle sauce over linguine and sprinkle with Parmesan cheese. Toss until noodles are thoroughly coated.

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