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If you’re craving a vibrant and flavorful seafood pasta that feels like a warm Italian hug, this Linguine and Clams with Tomatoes Recipe is exactly what you need. Combining tender linguine pasta, briny fresh clams, and juicy cherry tomatoes in a garlicky white wine sauce, this dish bursts with a perfect balance of bright, savory, and slightly spicy notes. It’s comforting, fresh, and surprisingly simple to whip up, making it a beloved classic that’s endlessly satisfying and sure to impress anyone at your dinner table.
Ingredients You’ll Need
Nothing fancy, just a handful of fresh, quality ingredients that each play a starring role in building this dish’s beautiful taste and texture. From the briny clams to the sweet tomatoes and aromatic garlic, every element contributes to a harmonious, colorful plate.
- 12 ounces linguine pasta: Choose linguine for its perfect flat shape that holds the sauce deliciously well.
- 2 tablespoons olive oil: Adds richness and a silky base for sautéing the garlic and clams.
- 4 cloves garlic, minced: Infuses the dish with a fragrant, savory kick that’s absolutely irresistible.
- 1/2 teaspoon red pepper flakes (optional): A touch of heat that livens up the sauce without overwhelming it.
- 1/2 cup dry white wine: Provides acidity and depth, perfectly complementing the seafood flavors.
- 2 pounds fresh littleneck clams, scrubbed: The star of the dish, offering chewy, briny bursts of ocean goodness.
- 1 1/2 cups cherry tomatoes, halved: Adds juicy sweetness and vibrant color to brighten the sauce.
- 1/4 cup fresh parsley, chopped: A fresh herbal note that lightens and freshens every bite.
- Salt to taste: Essential for balancing and enhancing all the flavors.
- Black pepper to taste: Provides just enough bite and depth.
- 1 tablespoon unsalted butter (optional): Adds luscious silkiness and rounds out the flavor beautifully.
- Lemon wedges for serving: A zesty squeeze brightens every forkful wonderfully.
How to Make Linguine and Clams with Tomatoes Recipe
Step 1: Cook the Linguine
Start by bringing a large pot of well-salted water to a rolling boil. Cook the linguine according to the package directions until just al dente—the texture should still have a little bite for the perfect mouthfeel. Before draining, reserve half a cup of the pasta cooking water; this starchy liquid will help marry the sauce and pasta beautifully.
Step 2: Sauté the Garlic and Red Pepper
While the pasta cooks, warm olive oil in a large skillet over medium heat. Toss in the minced garlic and red pepper flakes, cooking for about 30 seconds. You’ll want to watch carefully so the garlic becomes fragrant but doesn’t brown—it needs to stay sweet and aromatic to anchor the sauce.
Step 3: Simmer the Clams in Wine
Pour in the dry white wine to deglaze the pan, bringing it to a lively simmer. Add the freshly scrubbed littleneck clams and cover with a lid. Let them steam for 5 to 7 minutes, gently shaking the pan now and then to ensure even cooking. When the clams open, they’re ready! Discard any that stay tightly closed to avoid unpleasant flavors.
Step 4: Add Tomatoes and Combine
Remove the lid and stir in the halved cherry tomatoes. Cook uncovered for about 2 minutes, allowing the tomatoes to soften just slightly and release their sweetness. Next, fold in the drained linguine and add reserved pasta water gradually to loosen the sauce as needed. If you’re using butter, stir it in now to give the dish a glossy finish. Sprinkle with freshly chopped parsley and season with salt and black pepper to your liking. Give everything a gentle toss so all the flavors blend beautifully.
How to Serve Linguine and Clams with Tomatoes Recipe
Garnishes
A generous squeeze of fresh lemon juice right before serving brings an irresistible brightness that lifts the entire dish. Add extra chopped parsley for a burst of color and a fresh, herbaceous note. If you want to amp up the indulgence, a scattering of grated Parmesan will add a nutty, salty contrast.
Side Dishes
This dish pairs wonderfully with crusty Italian bread to soak up every last bit of that delicious sauce. A light green salad with a tangy vinaigrette helps balance the richness of the pasta, while a chilled glass of dry white wine complements the seafood flavors perfectly.
Creative Ways to Present
For an elegant presentation, serve the linguine twirled into neat nests on each plate and arrange the clams artfully on top. Garnish with vibrant herbs and lemon wedges on the side. You can also present the dish family-style in the skillet or a large serving bowl for a warm, convivial feel that invites everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight, but be sure to gently reheat to avoid overcooking the clams.
Freezing
This linguine and clams dish is best enjoyed fresh, as freezing can compromise the texture of both the pasta and clams. If you do freeze leftovers, place the pasta and clams separately in airtight containers and consume within one month for best quality.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or white wine to loosen the sauce if it’s thickened. Avoid microwaving as this can make the clams rubbery. Warm until heated through but be careful not to overdo it to keep that perfect tender bite.
FAQs
Can I use canned clams for this Linguine and Clams with Tomatoes Recipe?
Yes, canned clams can be a handy shortcut! Just add them with the tomatoes since they’re already cooked, and reduce the salt slightly as canned clams tend to be saltier. The flavor will be a little different but still delicious.
What type of wine works best in this recipe?
A dry white wine such as Pinot Grigio, Sauvignon Blanc, or a crisp Chardonnay works beautifully here. The wine adds acidity and enhances the delicate briny flavors of the clams. Just avoid sweet wines, as they can alter the dish’s balance.
How do I know if the clams are fresh?
Fresh clams should smell like the ocean, not fishy or off. Their shells should be tightly closed or close when tapped. Avoid clams with cracked or broken shells, and discard any that remain open after cooking for safety.
Can this dish be made spicy?
Absolutely! The optional red pepper flakes add just enough heat without overpowering the dish. You can adjust the amount to your preference or add a pinch of cayenne for a stronger kick.
Is this recipe suitable for a pescatarian diet?
Yes, this Linguine and Clams with Tomatoes Recipe fits perfectly into a pescatarian diet since it uses seafood instead of meat, making it a delicious and satisfying option for those who avoid other meats.
Final Thoughts
If you ever want a dish that combines simplicity with a luxurious taste, you’ve got to try this Linguine and Clams with Tomatoes Recipe. It’s one of those magical meals that looks impressive but comes together quickly and easily, making your dinner feel special any night of the week. Trust me, once you make it, it will become a favorite that you come back to again and again.
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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
Description
This classic Italian dish pairs tender linguine pasta with fresh littleneck clams and sweet cherry tomatoes in a fragrant garlic and white wine sauce. Enhanced with a touch of red pepper flakes, fresh parsley, and optional butter, this flavorful seafood pasta is quick to prepare and perfect for a satisfying main course.
Ingredients
For the Pasta
- 12 ounces linguine pasta
- Salt, to taste
- 1/2 cup reserved pasta cooking water
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 2 pounds fresh littleneck clams, scrubbed
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon unsalted butter (optional)
- Lemon wedges, for serving
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds or until fragrant, stirring constantly to avoid burning.
- Cook the Clams: Pour in the dry white wine and bring it to a simmer. Add the scrubbed littleneck clams and cover the skillet. Cook for 5 to 7 minutes, occasionally shaking the pan, until all the clams have opened. Discard any clams that remain closed.
- Add Tomatoes: Remove the lid and add the halved cherry tomatoes to the skillet. Cook uncovered for about 2 minutes, allowing the tomatoes to soften slightly and release their juices.
- Toss Pasta with Sauce: Add the drained linguine to the skillet along with reserved pasta water as needed to loosen the sauce. Stir in the optional butter and chopped parsley. Toss gently to evenly coat the pasta with the sauce. Season with salt and black pepper to taste.
- Serve: Divide the linguine and clams among plates or bowls. Serve immediately with lemon wedges on the side for squeezing over the dish.
Notes
- Fresh littleneck clams are preferable for optimal flavor and texture; however, canned clams can be used as a substitute. If using canned clams, add them with the tomatoes and reduce the amount of added salt to compensate for their natural saltiness.
- Be sure to discard any clams that do not open during cooking, as they may not be safe to eat.
- Adjust the red pepper flakes according to your preferred spice level or omit them entirely for a milder dish.
- The reserved pasta water is essential for loosening the sauce to coat the linguine perfectly without drying it out.
