Linguine With Clams in Tomato Herb Sauce
"This recipe is an adaptation of a recipe from Bon Appetit. The pasta is cooked right in the broth, making its own sauce. The fresh clams and herbs give this dish a lovely flavor. Very good served with a fresh green salad and some crusty bread."
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1⁄4 cup butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 (16 ounce) can diced tomatoes
- 3 cups chicken broth
- 2 cups water (or more if needed)
- 3 lbs small littleneck clams, scrubbed
- 1⁄3 cup thinly sliced fresh basil leaf
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh oregano (or 1 Tbl. dried)
- 1 pinch red pepper flakes
- 1 lb linguine
directions
- Saute butter and olive oil in a large pot.
- Add chopped onion and red pepper flakes and saute 5 minutes, or until onion is translucent.
- Add minced garlic and saute 1 minute.
- Add tomatoes and cook about 2 minutes.
- Add chicken broth and 1 cup water and bring to boil.
- Reduce heat, cover, and simmer 15-20 minutes.
- Add clams, cover, and bring to a boil. Cook until clams open, about 5 minutes. Throw away any clams that do not open. Transfer clams to a bowl & set aside.
- Add basil, parsley, and oregano into pot.
- Add the linguine and boil until pasta is al dente. Add more broth or water if necessary.
- Return clams and their juices to the pot. Cook 1-2 minutes longer.
- Season with salt and pepper.
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RECIPE SUBMITTED BY
bakedapple42
Brookfield, Connecticut
I love to bake and cook new recipes. I also like to create my own recipes from scratch. Having a large family means I'm always looking for easy,inexpensive,and healthy meals to serve.
