Clam And Linguine
A rich and creamy seafood pasta featuring tender linguine, succulent chopped clams, and aromatic tarragon, accented by fresh tomatoes and green onions. Perfect for a comforting yet sophisticated meal that pairs well with a glass of white wine, appealing to seafood lovers and pasta enthusiasts alike.
Ingredients
- 6 to 8 oz. linguine ⓘ
- 2 Tbsp. butter
- 1 clove garlic, minced ⓘ
- 2 green onions, chopped ⓘ
- 1 can chopped clams, drained ⓘ
- 1 pt. whipping cream ⓘ
- 2 oz. white wine ⓘ
- 1 Tbsp. tarragon, chopped ⓘ
- 1 large fresh tomato, chopped ⓘ
- 4 medium to large white or brown onions ⓘ
- 1/2 c. chopped cooked ham ⓘ
- 1/2 c. grated Swiss cheese ⓘ
- 1/2 c. chopped onion ⓘ
- 4 Tbsp. prepared Dijon mustard
- white wine (enough to moisten) ⓘ
Instructions
- Peel the onions, then simmer them in boiling, lightly salted water until the outer layer begins to become tender.
- Drain the onions and let them cool.
- Cut off 1/2 inch from the top of each onion.
- Remove the inside of each onion, leaving a 1/2 inch outer shell and base.
- Finely chop the inside onion, about 1/2 cup, and sauté briefly in butter or margarine.
- Cook the linguine in boiling salted water until al dente, then drain.
- In a large skillet, melt butter and sauté garlic and chopped green onions until fragrant.
- Add the drained chopped clams, whipping cream, white wine, and chopped tarragon; simmer gently.
- Stir in chopped tomatoes and cooked ham, then season to taste.
- Combine the cooked linguine with the clam sauce, toss gently to coat.
- Stuff the prepared onions with the sautéed chopped onion mixture, top with grated Swiss cheese, and bake until cheese melts and onions are heated through.
Tips & Substitutions
To enhance the flavor of your clam and linguine, consider using fresh clams instead of canned for a more authentic taste. If you prefer a lighter dish, substitute half-and-half for the whipping cream. Also, fresh herbs like basil or parsley can replace tarragon for a different aromatic profile. Ensure the linguine is cooked al dente, as it will continue to cook slightly when tossed with the sauce.
Serving Suggestions
Serve the clam and linguine hot, garnished with additional chopped green onions or fresh herbs for a pop of color. A light green salad or garlic bread pairs wonderfully as sides, complementing the richness of the dish. This recipe can also be enjoyed alongside other Italian recipes for a full meal experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a skillet over low heat, adding a splash of white wine or broth to prevent drying out. Microwaving is an option, but be cautious to avoid overcooking the seafood.
Nutrition & Diet Analysis (per serving)
Each serving of Clam And Linguine contains roughly 1185 calories, with 47g protein, 92g carbohydrates, and 71g fat. It is an excellent source of calcium (109% of the Daily Value), protein (94% of the Daily Value), and vitamin A (83% of the Daily Value). Note that it is relatively high in sodium, at 1355mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes, using fresh clams will elevate the dish significantly. If you opt for fresh clams, make sure to clean and soak them properly before cooking. You'll need to adjust the cooking time slightly, as fresh clams will take longer to open and incorporate into the sauce.
What can I substitute for Swiss cheese?
If Swiss cheese is not available, you can use Gruyère or a mild mozzarella for a similar creamy texture. For a sharper flavor, try aged cheddar. Just ensure the cheese melts well for the best results in the stuffed onions.
Is this dish suitable for freezing?
While it's possible to freeze clam and linguine, it's not recommended due to the texture of the clams after thawing. However, if you must, freeze the sauce separately from the pasta. Thaw and reheat gently before serving, but expect some change in texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).