Linguine with Clams and Fresh Herbs


Linguine with Clams and Fresh Herbs

Total Time: 25 Mins


  • 8 ounces uncooked linguine
  • 1/3 cup flat-leaf parsley leaves
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons grated lemon rind
  • 2 tablespoons olive oil 
  • 2 cups vertically sliced red onion
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, sliced
  • 1/2 cup white wine 
  • 1 1/2 pounds littleneck clams
  • 2 tablespoons butter 
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Cook pasta according to package directions, omitting salt and fat; drain well.
  2. Finely chop parsley; add oregano and rind.
  3. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, red pepper, and garlic; sauté 4 minutes. Add wine and clams; cover and simmer 5 minutes or until shells open. Discard any unopened shells.
  4. Combine clam mixture, pasta, butter, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well.