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
Scale
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
