Pasta with Clams
Enjoy this quick and easy alternative to linguine with clam sauce that comes together in no-time!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2-4 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
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In a nonstick pan, heat some olive oil, add onion, and cook for about 2 minutes.
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Add garlic, cook 5 minutes more, until the onion is soft.
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Add Italian seasoning, mix, and let heat for about 30 seconds.
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Add clams with juices, pasta, and chicken broth, and mix well.
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Bring to a simmer and mix again to make sure the pasta doesn’t stick.
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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.
Find it online: https://www.crossculturalkitchen.com/2016/11/pasta-with-clams/