Linguini with Fresh Basil and Clams

Delicious Linguini with Fresh Basil and Clams

Another super easy and absolutely delicious recipe!
Another super easy and absolutely delicious recipe!

Linguini with Fresh Basil and Clams

Here is another easy and delicious recipe from my mother-in-law's kitchen. This dish is so savory and flavorful, even guests who don't usually go for seafood have thoroughly enjoyed this dish and asked for the recipe. You can replace the clams with sauteed shrimp or flaked crab, just for a change but you will still need to add clam juice, which can be purchased separately.

I serve this pasta dish with fresh Italian bread, a mixed green salad and a light red wine such as a Chianti. Yummmm!

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 6-8 servings

Ingredients

  • 1 lb. Box Linguini
  • 1 Cup Extra Virgin Olive Oil
  • 6 Tablespoons Butter
  • 2/3 Cup Onion, Minced
  • 6 Cloves Garlic, Crushed
  • 1 Cup Fresh Basil, Coarsly Chopped
  • 1/2 Teaspoon Dried Red Peppers, Flakes
  • Two 15 Ounce Cans Itailian Style Stewed Tomatoes, Diced
  • 2/3 Cup Marsala Wine or Dry Red Wine
  • 4 Five Ounce Cans Chopped Canned Clams, with Juice
  • Two Roma Tomatos, Chopped
  • Salt and Pepper, to Taste
Fresh herbs are a must have ingredient in any cooking but they can be expensive.  Growing your own is the best way to go!
Fresh herbs are a must have ingredient in any cooking but they can be expensive. Growing your own is the best way to go!
Saute minced onion and garlic....
Saute minced onion and garlic....
Tons of fresh basil is the secret to this dish...
Tons of fresh basil is the secret to this dish...
Add all ingredients except the clams and reduce to desired consistency.
Add all ingredients except the clams and reduce to desired consistency.
Cast your vote for Linguini with Fresh Basil and Clams

Instructions

  1. Saute onion in oil and butter until tender.
  2. Add garlic and cook until brown.
  3. Add basil, peppers, tomatoes, and wine. Bring to a boil. Add juice from clams and cook until liquid is reduced by almost half, about 20 minutes. Meanwhile, cook the linguini as directed on the package.
  4. Add the clams and salt/pepper to taste.
  5. Serve over Linguini and top with fresh chopped tomatoes. Enjoy!

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Comments 4 comments

LetitiaFT profile image

LetitiaFT 4 years ago from Paris via California

How timely, I just picked up some squid ink linguine and have been wondering what to do with it. Now I know!


whowas 4 years ago

Very nice, my mouth is watering just reading the recipe! I adore seafood and I adore Italian cooking so this sort of thing is the perfect combination for me. Maybe with a crisper Barbera or Sangiovese to wash it down but that is more likely a peculiarly individual taste.Going to try this at the next opportunity!


aviannovice profile image

aviannovice 4 years ago from Stillwater, OK

This sounds quite nice. Now all I need to do is get gluten free pasta and I am home free!


Mrs. Menagerie profile image

Mrs. Menagerie 4 years ago from The Zoo Author

Letitia--this should be great and beautiful with the squid ink pasta!

Hi Whowas! Yes, Sangiovese would be great too. The tomato is a light flavor in this dish, so I don't want to overpower the herbal flavors...enjoy!

Hi Aviannovice...I should probably eat gluten free too, but I don't like it:)!

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