Many people don't realize that farmed clams don't have as much flavor as wild-harvested ones, so I always plan ahead to use some good quality clam stock or chicken stock to punch up the taste in a clam dish if it needs it. This recipe needs more intensity - double the oregano or add another herb, like thyme or a little basil, and add some chicken or clam broth. More crushed hot red pepper would help. And one of the other reviewers was right - red onion is way too pungent for such a delicate dish. Use sweet onion instead - Vidalia or Texas will work fine. I also add some freshly grated Parmesan to any pasta dish - seafood or not. The method works well - just need more flavor and some zest. Finally, a little swirl of good, unsalted butter always improves a light dish like this one.
Linguine with Clams and Fresh Herbs
Photo: Ellie Miller; Styling: Angharad Bailey
Serve an Italian-inspired dish featuring quick-cooking linguine and clams in a light, fresh white wine sauce.
Yield: 4 servings (serving size: 1 1/2 cups pasta mixture and 6 clams)
More From Cooking Light
Amount per serving
- Calories: 373
- Fat: 14.2g
- Saturated fat: 5g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 1.4g
- Protein: 15g
- Carbohydrate: 47.5g
- Fiber: 2.5g
- Cholesterol: 32mg
- Iron: 9.5mg
- Sodium: 521mg
- Calcium: 61mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This