LINGUINE WITH CLAMS AND FRESH HERBS

Linguine with Clams and Fresh Herbs image

Provided by Anitra Earle

Yield Makes 2 servings

Number Of Ingredients 9

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8 ounces linguine
2 tablespoons olive oil
2 garlic cloves, chopped
2 6 1/2-ounce cans chopped clams in juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
18 small clams (such as Manila or tiny littleneck), scrubbed
1/4 cup whipping cream

Steps:

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add canned clams with juice, basil, tarragon, and parsley. Add fresh clams. Cover; reduce heat to medium and cook until clams open, about 6 minutes. Using tongs, transfer fresh clams to plate (discard any clams that do not open). Add cooked pasta and cream to sauce in skillet. Toss over medium-high heat until sauce coats pasta, about 1 minute. Season to taste with salt and pepper. Divide pasta between bowls. Top with fresh clams and serve.