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
Scale
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.
