Best 3 Herbed Clam Linguine Recipes

Herbed clam linguine is a classic seafood dish that is easy to make and packed with flavor. The combination of fresh clams, aromatic herbs, and tangy lemon juice creates a light and refreshing pasta dish that is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, herbed clam linguine is sure to please everyone at the table.

Let's cook with our recipes!

LINGUINE WITH HERBED CLAM SAUCE

Linguine with Herbed Clam Sauce image

This impressive pasta looks and tastes so much like fancy restaurant fare that you'll want to serve it to guests. But the recipe is easy enough to prepare just about anytime. -Carolee Snyder, Hartford City, Indiana

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 can (10 ounces) whole baby clams
1 can (6-1/2 ounces) minced clams
1/2 cup finely chopped onion
1/4 cup olive oil
1/4 cup butter
1/3 cup minced fresh parsley
4 garlic cloves, minced
2 tablespoons cornstarch
1/2 cup white wine or chicken broth
1/4 cup minced fresh basil or 4 teaspoons dried basil
Dash pepper
Dash cayenne pepper
Hot cooked linguine
Shredded Parmesan cheese

Steps:

Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes. , Add drained clams; saute 2 minutes longer. , Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 328 calories, Fat 26g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 521mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

HERBED CLAM LINGUINE

Herbed Clam Linguine image

Herb gardeners will enjoy using fresh herbs to complement this dish of pasta and creamy clam sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of 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

Steps:

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.
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.
Pour sauce over linguine. Add Parmesan cheese; toss until evenly coated.

Nutrition Facts : Calories 490, Carbohydrate 50 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 530 mg

LINGUINE WITH HERBED CLAM SAUCE

Linguine with Herbed Clam Sauce image

Categories Herb Pasta Shellfish Quick & Easy Clam White Wine Gourmet

Yield Serves 2

Number Of Ingredients 10

Ingredients

1/2 cup chopped shallot
2 garlic cloves forced through a garlic press
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 cup bottled clam juice
a 10-ounce can whole baby clams including the juice
1/4 cup minced fresh parsley leaves
2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried, crumbled
1/2 pound linguine

Steps:

In a deep skillet cook the shallot and the garlic in the butter over moderate heat, stirring, until they are pale golden, add the flour, and cook the mixture, stirring, for 1 minute. Stir in the wine, the bottled clam juice, and the clams with the juice and simmer the sauce, stirring, for 5 minutes. Stir in the parsley, the thyme, and salt and pepper to taste and keep the sauce warm. In a kettle of salted boiling water boil the linguine until it is al dente, drain it, and in the skillet toss it with the clam sauce.

Tips:

Use fresh clams. Fresh clams have a briny, sweet flavor that is perfect for this dish. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
Soak the clams in cold water for 30 minutes before cooking. This will help to remove any sand or grit from the clams.
Use a large pot to cook the clams. The clams will need plenty of room to open up as they cook.
Cook the clams over medium heat. High heat will cause the clams to toughen.
Don't overcook the clams. Clams are done cooking when they open up. If you overcook them, they will become tough.
Use a slotted spoon to remove the clams from the pot. This will help to keep the sand and grit out of your dish.
Serve the clams immediately. Clams are best served hot and fresh.

Conclusion:

Herbed Clam Linguine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The briny, sweet flavor of the clams pairs perfectly with the garlicky, buttery sauce. This dish is sure to be a hit with your family and friends.