Linguine with Herb Broth and Clams

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant linguine with herb broth and clams is a sophisticated choice for those seeking a high-protein Mediterranean meal. The dish relies on a fragrant base of dry white wine, garlic, and sweet tomatoes, which creates a light yet deeply savoury broth for the fresh shellfish. Accented with a generous amount of fresh basil, parsley, and oregano, every bite offers a bright, herbaceous lift that perfectly complements the briny sweetness of the clams.

Ideal for a weekend lunch or a nutritious midweek dinner, this homemade seafood pasta is surprisingly simple to prepare. Using the one-pot method to cook the linguine directly in the herb-infused broth ensures the pasta absorbs maximum flavour while releasing starches to create a silky, decadent sauce. Serve this comforting dish on a large platter in the centre of the table with some crusty bread to soak up the remaining juices.

Ingredients for Linguine with Herb Broth and Clams

60ml (1/2 stick) butter
2 matskedar olivolja
2 onions, chopped
6 garlic cloves, peeled, smashed
2 medium tomatoes, cored, chopped
725ml dry white wine
240ml (or more) water
1.4kg 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
230g linguine

How to make Linguine with Herb Broth and Clams

Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and 240ml water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavours. DO AHEAD: Broth can be made 1 day ahead. Cool slightly, then cover and refrigerate.

Bring broth to boil. Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer clams to large bowl; tent with foil to keep warm.

Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil until pasta is almost tender but still very firm to bite, stirring often and adding water by tablespoonfuls if too dry. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer. Season to taste with salt and pepper.

Transfer linguine and clam mixture to large shallow platter and serve.

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