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Herbed Clam Linguine
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Prep Time:
15 minutes
Total Time:
35 minutes
Elevate your pasta with fresh herbs in a creamy clam sauce for a gourmet experience.
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:
  • In a 4-quart Dutch oven, bring water, salt, and reserved clam liquor to a boil. Add linguine gradually and boil uncovered for 8 to 10 minutes, stirring occasionally, until tender. Drain and return to the Dutch oven, tossing with 2 tablespoons of butter.
  • In a 2-quart saucepan over low heat, melt the remaining 2 tablespoons of butter. Add parsley, basil, thyme, pepper, garlic, and clams. Cook while stirring constantly until clams are heated through. Then stir in whipping cream and wine, and heat through, stirring occasionally.
  • Drizzle the sauce over the linguine, sprinkle with Parmesan cheese, and toss until everything is well coated.

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