Linguine with Herb Broth and Clams

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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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 बड़े चम्मच जैतून का तेल
2 प्याज, कटा हुआ
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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.