Linguine with Herb Broth and Clams


1/4 cup (1/2 stick) butter
2 tablespoons olive oil
2 onions, chopped
6 garlic cloves, peeled, smashed
2 medium tomatoes, cored, chopped
3 cups dry white wine
1 cup (or more) water
3 pounds Manila clams or small littleneck clams, scrubbed
1/3 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
2 pinches of dried crushed red pepper
8 ounces linguine


  1. Take a skillet and melt butter in olive oil on medium heat.
  2. Sauté onions in it for 5 minutes and add garlic and tomatoes. Cook for 2 minutes.
  3. Stir in 1 cup water and white wine and boil. Then reduce heat to low and let it simmer for 20 minutes. Let it cool slightly and then refrigerate.
  4. Boil broth in a pot. Add clams and cover the lid. Cook for 3 to 5 minutes. Now separate the clams into a bowl. Cover with foil to keep them warm.
  5. Now add parsley, basil, oregano and crushed pepper into broth pot. Also add linguine. Boil until pasta is cooked, with frequent stirring.
  6. Now put the clams back in pot and cook for 3 minutes. Add seasoning.
  7. Pour the clam and linguine mixture into a shallow serving dish and serve.
Tags : ClamsHerb BrothLinguineLinguine with Herb Broth and Clams
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