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
Scale
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.
