If you’re craving a dish that’s both elegant and effortlessly delightful, you’ll adore this Linguine and Clams with Tomatoes Recipe. The tender linguine perfectly tangled with juicy tart tomatoes, tender clams steamed in white wine, and a hint of garlic and red pepper flakes creates a seafood pasta experience that feels like a warm Italian hug. Every bite bursts with fresh flavors and cozy textures that make this recipe a standout for weeknight dinners or special gatherings alike.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the secret to nailing the fantastic harmony in this Linguine and Clams with Tomatoes Recipe. Each component plays a crucial role, from adding brightness and heat to building the perfect sauce texture.
- 12 ounces linguine: The perfect pasta shape to soak up the luscious sauce without overpowering the delicate clams.
- 2 tablespoons olive oil: Adds that silky richness and helps sauté the garlic perfectly.
- 4 cloves garlic (minced): Provides an aromatic base that infuses the whole dish with savory goodness.
- 1/4 teaspoon red pepper flakes: Adds a subtle, teasing heat to balance the seafood’s natural sweetness.
- 1 pint cherry tomatoes (halved): Their vibrancy adds fresh bursts of color and a juicy pop of acidity.
- 1/2 cup dry white wine: A classic ingredient that deglazes the pan and deepens the flavor with a delicate tang.
- 2 pounds littleneck clams (scrubbed): The star of the dish, tender and briny, bringing that irresistible ocean essence.
- 2 tablespoons unsalted butter: Enriches and rounds out the sauce for a silky finish.
- 1/4 cup chopped fresh parsley: Adds herbal brightness and a lovely green contrast.
- Salt to taste: Essential for seasoning and enhancing natural flavors.
- Freshly ground black pepper to taste: Finishes with a gentle, aromatic spice.
- Lemon wedges for serving: A squeeze of fresh lemon juice perfectly cuts through the richness with vibrance.
How to Make Linguine and Clams with Tomatoes Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil; this will season the linguine as it cooks. Add 12 ounces of linguine and cook for about 8 minutes, stopping just before al dente since it will finish cooking in the sauce. Don’t forget to save 1/2 cup of the pasta cooking water before draining, as this starchy water will help bind your sauce perfectly.
Step 2: Sauté the Aromatics and Tomatoes
In a large skillet over medium heat, gently warm 2 tablespoons of olive oil. Toss in the minced garlic and 1/4 teaspoon of red pepper flakes, sautéing them for about 1 minute until the air fills with their irresistible aroma. Then add the halved cherry tomatoes and cook until they start to soften and release their juices—about 3 to 4 minutes.
Step 3: Steam the Clams
Pour in 1/2 cup of dry white wine and bring the mixture to a gentle simmer. Add the 2 pounds of scrubbed littleneck clams to the skillet, cover with a lid, and let them steam for 5 to 7 minutes. You’ll know it’s time to move on when the clams open up to reveal their tender, juicy insides. Any clam that stays shut should be discarded to keep your dish safe and delicious.
Step 4: Finish the Sauce and Combine
Remove the lid and gently stir in 2 tablespoons of unsalted butter until it melts and enriches the sauce. Add the cooked linguine to the skillet, then pour in the reserved pasta water. Sprinkle 1/4 cup of freshly chopped parsley over the top and toss everything together for another 1 to 2 minutes so all the lovely flavors marry beautifully. Season the entire dish with salt and freshly ground black pepper to taste.
How to Serve Linguine and Clams with Tomatoes Recipe
Garnishes
Finish this dish with a generous squeeze of lemon juice for brightness that lifts every mouthful. If you’d like, scatter a few more fresh parsley leaves on top to add a touch of color and fresh herbal zing. While not traditional, a light drizzle of extra virgin olive oil or a sprinkle of Parmesan cheese can also work beautifully if you’re feeling indulgent.
Side Dishes
This Linguine and Clams with Tomatoes Recipe pairs effortlessly with a crisp green salad dressed with lemon vinaigrette, crusty garlic bread perfect for soaking up the remaining sauce, or a simple roasted vegetable medley. Keep sides light so the seafood and pasta remain the spotlight stars of your meal.
Creative Ways to Present
For a stunning presentation, plate the linguine in shallow bowls and arrange the clams on top, showcasing their beautiful shells. You can also serve the dish family-style in a large, wide dish for a convivial, shareable experience that invites everyone to dig in and enjoy together. Adding edible flowers or microgreens as a garnish brings that extra wow factor for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (although unlikely!), store them in an airtight container and refrigerate for up to two days. To keep the clams tender and the linguine from drying out, add a splash of olive oil or reserved pasta water before sealing the container.
Freezing
Freezing isn’t recommended for this dish since the delicate texture of clams and fresh tomatoes can suffer from thawing. For best flavor and texture, enjoy this dish fresh or within a couple of days after cooking.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or white wine to keep the sauce silky and prevent the pasta from becoming tough. Avoid microwave reheating, which can dry out the clams and pasta.
FAQs
Can I use other types of clams?
Absolutely! While littleneck clams are ideal for their size and tenderness, manila or cherrystone clams work well too. Just make sure they’re fresh and thoroughly scrubbed before cooking.
What can I substitute if I don’t have linguine?
Spaghetti makes a perfect stand-in because it shares a similar thickness and texture, allowing the sauce and clams to cling just as beautifully.
Is this dish spicy?
It has a mild warmth from the red pepper flakes, which you can adjust according to your preference. Leave them out for a gentler flavor or add more for a zestier kick.
Can I make this recipe without wine?
You can substitute with clam juice or seafood broth if you prefer to avoid alcohol; it will still bring depth to the sauce though with a slightly different flavor profile.
Should I soak the clams before cooking?
Yes, it’s best to soak littleneck clams in cold salted water for about 20 minutes before cooking. This helps purge any sand and ensures a cleaner taste and texture.
Final Thoughts
This Linguine and Clams with Tomatoes Recipe is a shining example of how a few simple, fresh ingredients come together to create something truly magical. It’s quick enough for a weeknight yet impressive enough to serve guests, inviting you to experience the delicious soul of Italian seafood cuisine right at home. I can’t wait for you to try this and make it your own treasured classic!
Print
Linguine and Clams with Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Description
This Linguine and Clams with Tomatoes recipe is an exquisite Italian seafood pasta dish that combines tender littleneck clams, juicy cherry tomatoes, and linguine tossed in a flavorful garlic, white wine, and butter sauce. Perfect for a quick yet impressive main course, this dish offers a delightful balance of fresh seafood and vibrant, savory flavors that celebrate the essence of coastal Italian cuisine.
Ingredients
Pasta
- 12 ounces linguine
Seafood and Vegetables
- 2 pounds littleneck clams, scrubbed
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Liquids and Fats
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
Spices and Seasonings
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until just shy of al dente, approximately 8 minutes. Reserve 1/2 cup of the pasta water before draining the pasta completely.
- Sauté Aromatics: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned to avoid bitterness.
- Cook Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, allowing them to soften and release their juices, which will add sweetness and depth to the sauce.
- Simmer with Wine: Pour in the dry white wine and bring the mixture to a gentle simmer. This step deglazes the pan and infuses the sauce with delicate acidity and aroma.
- Steam Clams: Add the cleaned clams to the skillet, cover with a lid, and cook for 5 to 7 minutes until the clams open up. Discard any clams that remain closed as they are not safe to eat.
- Add Butter: Stir in the unsalted butter until melted, enriching the sauce and helping to bind the flavors together smoothly.
- Toss Pasta and Herbs: Add the cooked linguine back into the skillet along with the reserved pasta water and chopped parsley. Toss everything gently for 1 to 2 minutes to combine and allow the flavors to meld.
- Season and Serve: Season the dish with salt and freshly ground black pepper to taste. Serve immediately with lemon wedges on the side for squeezing over the pasta to add a fresh citrus brightness.
Notes
- If linguine is not available, spaghetti can be substituted without compromising the dish’s texture and flavor.
- For added richness, drizzle a little extra virgin olive oil over the finished dish or sprinkle with Parmesan cheese, though this is nontraditional.
- Increase the amount of red pepper flakes if you prefer a spicier kick.
