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Herbed Clam Linguine

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By Betty Crocker Kitchens
Updated Aug 25, 2010
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Herb gardeners will enjoy using fresh herbs to complement this dish of pasta and creamy clam sauce.

Herbed Clam Linguine

  • Prep Time 15 min
  • Total 35 min
  • Servings 4
  • Ingredients 13
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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

  • Step 
    1
    Heat water, salt and reserved clam liquor to boiling in 4-quart Dutch oven. Gradually add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
  • Step 
    2
    Melt remaining 2 tablespoons butter in 2-quart saucepan over low heat. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
  • Step 
    3
    Pour sauce over linguine. Add Parmesan cheese; toss until evenly coated.

Nutrition

490 Calories
24 g Total Fat
21 g Protein
50 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
215
Total Fat
24 g
Saturated Fat
10 g
Cholesterol
65 mg
Sodium
530 mg
Potassium
380 mg
Total Carbohydrate
50 g
Dietary Fiber
2 g
Protein
21 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
10%
10%
Calcium
16%
16%
Iron
76%
76%
Exchanges:
3 Starch; 1 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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