Linguine and Clams with Tomatoes Recipe
If you’re looking for a seafood pasta that tastes like summer at an Italian seaside trattoria, Linguine and Clams with Tomatoes is bound to become your new favorite. Each twirl of linguine is glossy with a garlicky, wine-infused tomato sauce, dotted with sweet cherry tomatoes and briny clams that open into the most irresistible, fresh-from-the-sea bites. This dish perfectly balances simplicity with elegance, and the inviting aroma will have everyone racing to the table. Whether you’re hosting friends or treating yourself to a weeknight feast, Linguine and Clams with Tomatoes delivers all the charm and flavor you crave in classic Italian cooking.
Ingredients You’ll Need
This Linguine and Clams with Tomatoes recipe relies on a handful of straightforward ingredients, each playing a starring role in the final flavor. Choose the freshest components you can find—fresh clams and ripe cherry tomatoes really make all the difference here, and a swirl of butter at the end gently ties everything together.
- 12 oz linguine pasta: The flat strands of linguine are ideal for capturing the delicate sauce and clams.
- 2 tablespoons olive oil: Use good-quality extra-virgin for fruity flavor and a silky finish.
- 4 cloves garlic (minced): Fresh garlic brings punchy, aromatic depth to the sauce.
- 1/2 teaspoon red pepper flakes: Just enough heat to keep things interesting without overwhelming the dish.
- 1 pint cherry tomatoes (halved): These add juicy sweetness and gorgeous pops of color.
- 1/2 cup dry white wine: Wine lends a touch of acidity and helps coax out the flavors of the clams and tomatoes.
- 2 pounds littleneck clams (scrubbed clean): The real stars—make sure to rinse them well for a grit-free bite.
- 2 tablespoons unsalted butter: A finishing touch that brings creaminess and a touch of richness.
- 1/4 cup fresh parsley (chopped): Bright, herbal, and subtly peppery—it’s essential for that classic Italian finish.
- Salt and black pepper to taste: Always taste and adjust to ensure perfect seasoning in your final dish.
- Lemon wedges for serving: A squeeze of lemon takes the flavors over the top with fresh, zesty brightness.
How to Make Linguine and Clams with Tomatoes
Step 1: Cook the Linguine
Bring a large pot of salted water to a rolling boil. Cook the linguine until just al dente—it will finish absorbing flavor in the sauce later on. Before you drain, remember to snag about half a cup of pasta water; this liquid gold will help emulsify the sauce and give it just the right silkiness. Drain the rest and set the pasta aside.
Step 2: Sauté Garlic and Red Pepper Flakes
While the pasta cooks, reach for your biggest skillet and warm the olive oil over medium heat. Sauté the minced garlic and red pepper flakes, taking care not to let the garlic brown—just 30 seconds will do. This step lays the deeply flavorful, aromatic foundation for the entire Linguine and Clams with Tomatoes experience.
Step 3: Soften the Tomatoes
Add the halved cherry tomatoes right into the skillet. Cook them for three to four minutes, just until they start to soften and release their juices. The tomatoes lend sweetness and a gentle acidity, which brightens up the final sauce and makes every forkful fresh and lively.
Step 4: Add Wine and Clams
Pour in the dry white wine, bringing the mixture to a shimmering simmer. Then, nestle in the cleaned clams. Clamp a lid onto the skillet and let the clams steam gently for six to eight minutes, or until every shell has popped open. Make sure to discard any stubborn clams that don’t open—they’re not safe to eat.
Step 5: Combine Pasta and Finish the Sauce
Remove the skillet from the heat, then stir in the butter to melt it into the tomato-clam sauce. Gently toss in your drained linguine, using reserved pasta water as needed to create a shimmery, loose sauce that clings beautifully to every strand of pasta. Finish by seasoning to taste with salt and black pepper.
Step 6: Garnish and Serve
Sprinkle the chopped parsley all over, and serve immediately with generous lemon wedges. A final squeeze of lemon right as you dig in really amplifies all the briny, fresh flavors that make Linguine and Clams with Tomatoes such a standout.
How to Serve Linguine and Clams with Tomatoes
Garnishes
For that perfect finishing touch, scatter a bit more chopped parsley over the top and add a few extra lemon wedges on the side. If you want to take it up a notch, you can shave a bit of lemon zest over the dish, or drizzle a few drops of your best olive oil just before serving. These simple garnishes add color and a burst of freshness that elevate the entire meal.
Side Dishes
Linguine and Clams with Tomatoes loves to be the star, but it’s even better with sides like crusty Italian bread for mopping up all that glorious sauce. A crisp green salad with a lively vinaigrette will balance the richness, while roasted asparagus or garlicky sautéed broccoli rabe can play a delicious supporting role.
Creative Ways to Present
Presentation turns dinner into a celebration. Try piling the Linguine and Clams with Tomatoes high in a large shallow bowl, tucking the opened clams around the edge. Or, serve individual portions nested attractively with clams on top and a curl of lemon zest. For family-style fun, bring the skillet right to the table and let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
Let any leftover Linguine and Clams with Tomatoes cool completely before popping it into an airtight container. Store in the refrigerator for up to two days. Because seafood is delicate, the sooner you enjoy your leftovers, the better they’ll taste.
Freezing
This dish is best enjoyed fresh, as clams tend to turn rubbery when frozen. If you must freeze leftovers, remove the clams from their shells, store them in a freezer-safe container along with the pasta and sauce, and use within one month for best flavor and texture.
Reheating
To reheat Linguine and Clams with Tomatoes, gently warm it in a skillet over low heat with a splash of water or broth to loosen the sauce and keep the pasta moist. Avoid microwaving, as clams can become overcooked and tough. Stir just until heated through, then serve immediately.
FAQs
Can I use canned clams instead of fresh?
Absolutely! If you can’t find fresh littleneck clams, use good-quality canned clams. Drain them well and add them just at the end with the butter; skip the steaming step, as they’re already cooked.
What kind of white wine works best for this recipe?
Choose a dry white wine you’d enjoy drinking, like Pinot Grigio, Sauvignon Blanc, or even a crisp Chardonnay. The wine brings acidity and depth to the sauce, so don’t use anything too sweet.
How do I clean clams to remove sand and grit?
Place the clams in a large bowl of cold water with a tablespoon of salt and let them sit for 20–30 minutes. This encourages clams to expel sand. Scrub each shell under running water before cooking.
Can I make Linguine and Clams with Tomatoes gluten free?
Definitely! Simply swap out regular linguine for your favorite gluten-free pasta and double-check that your wine and other ingredients are gluten free as well.
What’s the best way to time the pasta and clams so nothing is overcooked?
Start cooking the pasta and clams at roughly the same time. By the time the pasta is al dente, your clams should be perfectly steamed, so everything can come together quickly in the skillet for just the right doneness.
Final Thoughts
Give this Linguine and Clams with Tomatoes recipe a try—you’ll love how easy it is to make, and even more how it tastes. It delivers sunshine, sea breezes, and a whole lot of comfort in every bite. Gather your ingredients and treat yourself to this Italian favorite tonight!
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Linguine and Clams with Tomatoes Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Linguine and Clams with Tomatoes recipe is a flavorful Italian seafood pasta dish that combines the brininess of clams with the sweetness of cherry tomatoes, all tossed with al dente linguine in a white wine and butter sauce.
Ingredients
Linguine Pasta:
- 12 oz linguine pasta
Clam Mixture:
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes
- 1 pint cherry tomatoes (halved)
- 1/2 cup dry white wine
- 2 pounds littleneck clams (scrubbed clean)
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley (chopped)
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Cook Linguine: Boil salted water, cook linguine until al dente, and reserve 1/2 cup pasta water.
- Sauté Aromatics and Tomatoes: Heat oil, sauté garlic and red pepper flakes, add tomatoes and cook until softened.
- Add Clams: Pour in wine, add clams, cover, and cook until they open.
- Finish Dish: Stir in butter, linguine, pasta water, salt, pepper, parsley; toss gently.
- Serve: Garnish with parsley and lemon wedges.
Notes
- If fresh clams are unavailable, high-quality canned clams can be used with reduced cook time.
- Scrub clams thoroughly to remove grit before cooking.
- Serve with crusty bread for sauce dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
