Also, add a pinch of pepper and mixed herbs. Add a tablespoon of butter and stir it for a richer taste.For ½ lb pasta, you’ll need about a cup of broth for sauce. If there’s not enough broth, add some chicken stock. The clams will turn rubbery if you boil too much or too long. Warm the clams in the remaining broth slowly in a large saute pan on low heat.Add pasta to the boiling water and cook for about a minute less than what the instructions say.Remove leftover clams from their shells and reserve them with the remaining broth.I used spaghetti in my recipe, but you can use any pasta as long as it’s long and dried, like linguine or fettuccine). Boil some water for the pasta and add a pinch of salt.
½ lb (226 grams) dried linguine/spaghetti.Chicken stock (if there is no or not enough broth).
