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
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
-
Step1Heat 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.
-
Step2Melt 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.
-
Step3Pour 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;Tips from the Betty Crocker Kitchens
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