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Linguine with Clams and Fresh Herbs

Linguine with Clams and Fresh Herbs
Photo: Ellie Miller; Styling: Angharad Bailey
Total time 25 mins

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

Serve an Italian-inspired dish featuring quick-cooking linguine and clams in a light, fresh white wine sauce.


  • 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

Nutrition 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

How to Make It

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

    Cooking Pasta
  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.

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