If you love vibrant flavors from the sea paired with comforting pasta, this Linguine and Clams with Tomatoes Recipe is going to become your new favorite dish. It’s a delightful combination of tender clams, juicy cherry tomatoes, and linguine perfectly cooked to al dente—tied together with garlic, white wine, and a touch of spicy red pepper flakes. This recipe is simple enough for a weeknight dinner but impressive enough to serve guests, bursting with freshness and warmth in every bite.
Ingredients You’ll Need
To make this Linguine and Clams with Tomatoes Recipe, you only need a handful of ingredients, each bringing its magic to the dish. From the silky olive oil that creates the perfect base, to the fresh cherry tomatoes adding bright acidity, everything works in harmony to make this dish shine.
- 12 ounces linguine pasta: The ideal shape to hold onto the savory sauce and clams.
- 2 tablespoons olive oil: Adds richness and helps infuse the garlic flavor throughout.
- 3 garlic cloves, thinly sliced: Provides a fragrant, savory foundation with slight sweetness when cooked.
- 1/4 teaspoon red pepper flakes: Adds a gentle heat that lifts the dish.
- 1 pint cherry tomatoes, halved: Bursting with flavor and color, they soften down to create a fresh sauce.
- 1/2 cup dry white wine: Brings acidity and depth, balancing the sweetness and saltiness.
- 2 pounds littleneck clams, scrubbed and rinsed: The star seafood element, tender and briny.
- 1/2 cup fresh parsley, chopped: Adds a pop of color and herbal brightness.
- Salt and black pepper to taste: Essential for seasoning and enhancing all ingredients.
- Lemon wedges for serving: A fresh squeeze brings everything alive just before eating.
How to Make Linguine and Clams with Tomatoes Recipe
Step 1: Cook the Linguine to Perfection
Start by bringing a large pot of salted water to a rolling boil. Drop in the linguine and cook according to the package directions until al dente—that perfect balance where it’s tender but still has a slight bite. Don’t forget to reserve about half a cup of the pasta cooking water before draining. This starchy water helps bring the sauce together wonderfully later.
Step 2: Sauté Garlic and Red Pepper Flakes
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Toss in the thinly sliced garlic and red pepper flakes, letting them sizzle away for about a minute. This step releases the aromas that make the dish so irresistible—garlic’s mellow sweetness combined with a subtle spicy kick.
Step 3: Cook the Cherry Tomatoes
Add the halved cherry tomatoes to the skillet with the garlic mixture. Cook for 3 to 4 minutes until the tomatoes begin to soften but still hold some shape. They start to release their juices, which will be the base of your fresh, vibrant sauce.
Step 4: Simmer with White Wine and Clams
Pour in the dry white wine and bring the mixture to a simmer. Then add the littleneck clams, cover the skillet tightly, and let everything cook for about 6 to 8 minutes. You’ll know they’re done when the clams all open up, releasing their sweet, briny flavor into the sauce—discard any that stay closed.
Step 5: Combine Linguine and Finish the Dish
Add the drained linguine directly into the skillet with your clams and tomato sauce. Toss everything together, adding a splash of the reserved pasta water to help the sauce cling to the noodles. Season the dish with salt and black pepper to taste, then gently stir in the chopped fresh parsley. Serve immediately with lemon wedges to squeeze over just before eating.
How to Serve Linguine and Clams with Tomatoes Recipe
Garnishes
A scattering of fresh parsley not only looks beautiful but adds bright herbal notes that complement the seafood flavors. Don’t skip the lemon wedges; a little squeeze right before serving cuts through the richness and adds a zesty freshness that ties every bite together.
Side Dishes
This Linguine and Clams with Tomatoes Recipe pairs wonderfully with a crisp green salad dressed with a light vinaigrette. For a more substantial accompaniment, garlic bread or a crusty baguette is perfect to soak up the delicious tomato and clam sauce left on your plate.
Creative Ways to Present
If you want to elevate your plating, serve the pasta in shallow bowls and arrange a few clams on top for a rustic yet elegant touch. You can also sprinkle some finely grated Parmesan cheese for a creamy twist, though traditionally this dish shines without it to highlight the clean seafood flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Linguine and Clams with Tomatoes Recipe should be stored in an airtight container in the refrigerator. It’s best enjoyed within two days since the clams and pasta can lose their freshness quickly, but properly stored, it retains plenty of flavor for an easy next-day meal.
Freezing
Freezing this dish is not generally recommended because the texture of the pasta and clams can degrade, becoming rubbery or watery upon thawing. If you must freeze, consider freezing the sauce and clams separately from the pasta and combine them fresh after reheating.
Reheating
When reheating leftovers, warm gently in a skillet over low heat to prevent the clams from overcooking and the pasta from drying out. Add a little water or broth if needed to loosen up the sauce. Microwave reheating can be done but risks uneven heating, so stirring regularly helps.
FAQs
Can I use canned clams instead of fresh littleneck clams?
Yes, canned chopped clams can be substituted if fresh clams are unavailable. While the texture and flavor won’t be quite the same, canned clams still bring that lovely briny essence and make a convenient option.
What wine pairs well with Linguine and Clams with Tomatoes Recipe?
A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay pairs beautifully with this pasta. These wines complement the clams’ brininess and the tomato’s acidity without overpowering the dish.
Can I make this recipe spicy?
Definitely! The included red pepper flakes add a mild heat, but feel free to increase the amount or even add some crushed chili peppers if you love a spicier seafood pasta experience.
Is it necessary to soak or scrub the clams?
Absolutely, scrubbing the clams removes grit and sand, ensuring every bite is clean and pleasant. Some people also soak clams in salted water for about 20 minutes to encourage them to expel any sand trapped inside.
What should I do if some clams do not open during cooking?
If any clams remain closed after cooking, it’s best to discard them as this indicates they were not alive or safe to eat. Only open clams should be enjoyed to avoid any risk of foodborne illness.
Final Thoughts
This Linguine and Clams with Tomatoes Recipe captures the essence of Italian coastal cooking—fresh, simple, and packed with natural flavors. It’s a dish that feels both luxurious and homey at the same time. I can’t wait for you to try it and enjoy the magic of tender clams mingling with sweet tomatoes and perfectly cooked linguine. Trust me, once you make this recipe, it will be a staple in your kitchen!
Print
Linguine and Clams with Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Description
This classic Italian Linguine and Clams with Tomatoes recipe features tender littleneck clams cooked in a garlicky, white wine tomato sauce. Tossed with al dente linguine and fresh parsley, it offers a deliciously bright and savory seafood pasta perfect for a quick weeknight dinner or a special occasion.
Ingredients
Pasta
- 12 ounces linguine pasta
Sauce and Seafood
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine
- 2 pounds littleneck clams, scrubbed and rinsed
Finishing
- 1/2 cup fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Cook linguine: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Prepare sauce base: In a large skillet over medium heat, warm the olive oil. Add the sliced garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.
- Cook tomatoes: Add the halved cherry tomatoes and cook for 3 to 4 minutes until they start to soften and release their juices.
- Add wine and clams: Pour in the dry white wine and bring the mixture to a simmer. Add the cleaned littleneck clams and immediately cover the skillet with a lid.
- Steam clams: Cook covered for 6 to 8 minutes until all the clams have opened. Discard any clams that do not open as they may be unsafe to eat.
- Combine pasta and sauce: Add the drained linguine to the skillet along with a splash of the reserved pasta water. Toss everything together gently to coat the pasta with sauce and evenly distribute the clams.
- Season and garnish: Season with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley for a burst of color and flavor.
- Serve: Serve the linguine and clams immediately with lemon wedges on the side for squeezing over the dish to add brightness.
Notes
- For extra richness, add a tablespoon of butter at the end of cooking and toss until melted.
- If fresh littleneck clams are unavailable, canned chopped clams can be used, though fresh clams offer superior flavor and texture.
- Be sure to discard any clams that do not open after cooking to avoid food safety risks.
