Linguine with Clams and Fresh Herbs

Ingredients for Linguine with Clams and Fresh Herbs

• 230g linguine

• 2 tablespoons olive oil

• 2 garlic cloves, chopped

• 2 6 1/60g cans chopped clams in juice

• 1 tablespoon chopped fresh basil

• 1 tablespoon chopped fresh tarragon

• 1 tablespoon chopped fresh parsley

• 18 small clams (such as Manila or tiny littleneck), scrubbed

• 60ml whipping cream

How to make Linguine with Clams and Fresh Herbs

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add canned clams with juice, basil, tarragon, and parsley. Add fresh clams. Cover; reduce heat to medium and cook until clams open, about 6 minutes. Using tongs, transfer fresh clams to plate (discard any clams that do not open). Add cooked pasta and cream to sauce in skillet. Toss over medium-high heat until sauce coats pasta, about 1 minute. Season to taste with salt and pepper. Divide pasta between bowls. Top with fresh clams and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.