Linguine with Clams and Fresh Herbs

Linguine with Clams and Fresh Herbs Recipe
Photo: Ellie Miller; Styling: Angharad Bailey
Serve an Italian-inspired dish featuring quick-cooking linguine and clams in a light, fresh white wine sauce.


4 servings (serving size: 1 1/2 cups pasta mixture and 6 clams)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 373
Fat 14.2 g
Satfat 5 g
Monofat 6.6 g
Polyfat 1.4 g
Protein 15 g
Carbohydrate 47.5 g
Fiber 2.5 g
Cholesterol 32 mg
Iron 9.5 mg
Sodium 521 mg
Calcium 61 mg


8 ounces uncooked linguine
1/3 cup flat-leaf parsley leaves
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon rind
2 tablespoons olive oil
2 cups vertically sliced red onion
1/4 teaspoon crushed red pepper
4 garlic cloves, sliced
1/2 cup white wine
1 1/2 pounds littleneck clams
2 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Finely chop parsley; add oregano and rind.

3. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, red pepper, and garlic; sauté 4 minutes. Add wine and clams; cover and simmer 5 minutes or until shells open. Discard any unopened shells.

4. Combine clam mixture, pasta, butter, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well.

Sustainable Choice: Fresh clams are not only sustainable, but they also require no feed and they filter the water in which they live.

Ivy Manning,

Cooking Light

April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note