Using canned clams keeps this classic pasta dish simple to pull together, while fresh herbs infuse it with bright flavor. Try it out for an elegant, yet easy, weeknight dinner.
12 oz. uncooked linguine
3 Tbsp. unsalted butter
8 oz. sliced fresh mushrooms
3 garlic cloves, minced
1 Tbsp. olive oil
2 (6 1/2-oz.) cans chopped clams, drained, juice reserved
1/3 cup dry white wine
1/4 tsp. crushed red pepper
3 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. chopped fresh basil
1 Tbsp. Italian seasoning
2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for garnish
1/2 tsp. black pepper
1/4 tsp. kosher salt
How to Make It
Prepare linguine in a Dutch oven according to package directions. Drain, and return to Dutch oven; set aside.
Melt butter in a large skillet over medium-high. Add mushrooms, garlic, and olive oil; cook, stirring often, until mushrooms are tender and slightly browned, about 5 minutes. Stir in clams, wine, and red pepper; cook, stirring often, until warmed through, 2 to 3 minutes. Stir in herbs, and remove from heat; keep warm.
Stir reserved clam juice into linguine over medium; cook, stirring often, until warmed through, about 5 minutes. Add clam mixture and Parmesan cheese to pasta; toss to mix well. Sprinkle with pepper and salt; garnish with more cheese, if desired.
You May Like
Sign Up for our Newsletter
Sign up for free recipes, décor ideas & special offers