Linguine with Herb Broth and Clams

Name: Linguine with Herb Broth and Clams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) butter; 710 milliliters dry white wine; 79 milliliters thinly sliced fresh basil leaves; 59 milliliters chopped fresh parsley; 6 garlic cloves, peeled, smashed; 227 grams linguine; 1 kilograms Manila clams or small littleneck clams, scrubbed; 2 Tbsps olive oil; 2 onions, chopped; 59 milliliters chopped fresh oregano; 2 pinches dried crushed red pepper; 2 mediums tomatoes, cored, chopped; 237 milliliters (or more) water

Linguine with Herb Broth and Clams is a pescatarian main course. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 615 calories, 17g of protein, and 20g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up parsley, oregano, pepper, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. 1 person found this recipe to be delicious and satisfying.

Instructions

Melt butter with olive oil in heavy large pot over medium heat.

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Olive Oil

Butter

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Pot

Add onions and cook until soft, stirring often, about 5 minutes.

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Onion

Add garlic and stir 1 minute.

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Garlic

Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes.

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Tomato

Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors. DO AHEAD: Broth can be made 1 day ahead. Cool slightly, then cover and refrigerate.

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White Wine

Broth

Water

Bring broth to boil.

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Broth

Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open).

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Clams

Transfer clams to large bowl; tent with foil to keep warm.

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Clams

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Bowl

Aluminum Foil

Stir basil, parsley, oregano, and crushed red pepper into broth in pot.

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Red Pepper Flakes

Oregano

Parsley

Basil

Broth

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Pot

Add linguine. Boil until pasta is almost tender but still very firm to bite, stirring often and adding water by tablespoonfuls if too dry. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer. Season to taste with salt and pepper.

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Salt And Pepper