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)
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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.
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