Linguine with Clams and Fresh Herbs

1. 1

   Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

2. 2

   Drain pasta.

3. 3

   Meanwhile, heat oil in heavy large skillet over medium-high heat.

4. 4

   Add garlic and saute until fragrant, about 30 seconds.

5. 5

   Add canned clams with juice, basil, tarragon, and parsley.

6. 6

   Add fresh clams.

7. 7

   Cover; reduce heat to medium and cook until clams open, about 6 minutes.

8. 8

   Using tongs, transfer fresh clams to plate (discard any clams that do not open).

9. 9

   Add cooked pasta and cream to sauce in skillet.

10. 10

    Toss over medium-high heat until sauce coats pasta, about 1 minute.

11. 11

    Season to taste with salt and pepper.

12. 12

    Divide pasta between bowls.

13. 13

    Top with fresh clams and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.