Linguine with Clams and Fresh Herbs

Linguine with Clams and Fresh Herbs
Photo by Tina Rupp


  • 2 6 1/2-ounce cans chopped clams in juice
  • 18 small clams (such as Manila or tiny littleneck)
  • 1 tablespoon parsley
  • ¼ cup whipping cream
  • 1 tablespoon fresh tarragon
  • 2 garlic cloves
  • 1 tablespoon fresh basil
  • + 2 more ingredients
    • 2 tablespoons olive oil
    • 8 ounces linguine

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 parsl...

View full recipe at Epicurious


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