Pasta with Clams

This Pasta with Clams is such a delicious and comforting dish. Especially during the cold autumn and winter months. The first time I tried this was at a friend’s house. He just threw it together from things he had in the house, but it was so good that I asked him to write up a recipe for me so I could make it at home. In addition to its flavor, I also love this dish because it’s so easy and simple. The ingredient list is small, and it shouldn’t take much more than 15 minutes to prepare. Whenever you can feed your family a real homemade meal in just 15 minutes is a win in my book. Serve it with some bread and a salad, and it’s like you ordered in some linguine with clam sauce from your favorite Italian takeout place.

Pasta with Clams

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Enjoy this quick and easy alternative to linguine with clam sauce that comes together in no-time!

• Author: Olga Lang
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2-4 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American

Ingredients

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• 8 oz ditalini pasta
• 5 oz can of fancy whole baby clams
• 1/2 of a Spanish onion, chopped
• 1 clove garlic, sliced
• 1 tsp Italian seasoning
• 3 1/2 cups chicken broth (or more if you want it to be soupy)
• Salt to taste
• Chopped parsley
• Parmesan to serve with
• Olive oil for cooking

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Instructions

• In a nonstick pan, heat some olive oil, add onion, and cook for about 2 minutes.

• Add garlic, cook 5 minutes more, until the onion is soft.

• Add Italian seasoning, mix, and let heat for about 30 seconds.

• Add clams with juices, pasta, and chicken broth, and mix well.

• Bring to a simmer and mix again to make sure the pasta doesn’t stick.

• Cover and cook until pasta is done. Remove from heat. Drain broth if you want (I like it with the broth as in the pictures; my husband prefers it without). Serve topped with parsley and grated Parmesan.