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
Scale
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.
