If you’ve ever craved a dish that perfectly marries the briny sweetness of the sea with the comforting embrace of pasta, then this Linguine and Clams with Tomatoes Recipe is exactly the culinary adventure you’ve been waiting for. It’s a vibrant, soul-satisfying plate where tender linguine noodles soak up every drop of a luscious, garlicky tomato and clam sauce, infused with the brightness of fresh lemon and the gentle warmth of red pepper flakes. This recipe not only looks gorgeous with its ruby cherry tomatoes and glistening clams but tastes like an Italian seaside celebration in every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role to build those unforgettable layers of flavor, texture, and color. The simplicity of fresh seafood paired with pantry staples shows how thoughtful choices can transform a humble meal into a show-stopping dish.
- 12 ounces linguine: The perfect long pasta to catch the sauce and clams in every forkful.
- 2 tablespoons olive oil: Adds richness and carries the flavors, especially that garlic aroma.
- 4 cloves garlic, thinly sliced: Garlic brings warmth and a fragrant punch that’s essential here.
- 0.25 teaspoon red pepper flakes (optional): A little heat to balance the sweetness of tomatoes and clams.
- 1 cup cherry tomatoes, halved: These burst with juicy sweetness, adding vibrant color and freshness.
- 0.5 cup dry white wine: Deepens the sauce with subtle acidity and complexity.
- 2 pounds fresh littleneck clams, scrubbed: The star ingredient—sweet, tender, and full of the sea’s essence.
- 0.5 teaspoon salt: Enhances and balances all flavors.
- 0.25 teaspoon black pepper: Adds mild spiciness and depth.
- 2 tablespoons unsalted butter: Gives the sauce silkiness and rounds out the acidity.
- 2 tablespoons chopped fresh parsley: Brightens the dish with a fresh herbal note and a pop of green.
- 1 tablespoon fresh lemon juice: Injects lively brightness that lifts the entire pan.
How to Make Linguine and Clams with Tomatoes Recipe
Step 1: Cook the Linguine
Start by bringing a large pot of salted water to a rolling boil. Cooking your linguine to al dente ensures a pleasant bite that can stand up to the rich sauce. Don’t forget to reserve half a cup of that flavorful pasta water before draining—this little trick will help bring everything together perfectly later.
Step 2: Sauté Garlic and Tomatoes
While the pasta cooks, heat olive oil over medium heat in a large deep skillet. Add the thinly sliced garlic along with red pepper flakes if you’re using them, and sauté just until you can smell that incredible aroma—about 30 seconds. Toss in the cherry tomatoes and cook until they soften slightly and start releasing their juices, bringing a natural sweetness and vibrant splash of color.
Step 3: Add Wine and Clams
Next, pour in the dry white wine and bring it to a gentle simmer, allowing it to mingle with the tomatoes. Add the scrubbed littleneck clams, then cover and cook for 6 to 8 minutes. As they steam, give the pan a gentle shake now and then to help the clams open evenly. Discard any stubborn clams that don’t open, ensuring your dish stays fresh and delicious.
Step 4: Finish the Sauce
Once the clams pop open, stir in butter, salt, black pepper, fresh parsley, and lemon juice. This melting butter and acidity balance the dish beautifully, while parsley adds a fresh, herbal lift. Toss in your cooked linguine and gently mix to coat everything in the silky, tomato-infused clam sauce. If it feels a bit thick, splash in some reserved pasta water until everything shines and moves freely.
How to Serve Linguine and Clams with Tomatoes Recipe
Garnishes
Sprinkle extra chopped parsley or a light grating of Parmesan cheese if you like, although the dish shines on its own. A zest of lemon on top can add an extra burst of brightness just before serving.
Side Dishes
Serve alongside crusty bread to soak up the irresistible sauce or a simple green salad tossed with a citrusy vinaigrette to keep the meal fresh and balanced.
Creative Ways to Present
For a special touch, serve the linguine and clams family-style in a large shallow bowl, letting everyone scoop their own clams from the shells. Garnish with edible flowers or microgreens for a restaurant-worthy presentation guaranteed to impress guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers stored in an airtight container in the refrigerator for up to two days. The flavors will continue to meld, but fresh clams are best enjoyed sooner rather than later to maintain their tender texture.
Freezing
Because seafood and pasta textures can change when frozen, it’s best to avoid freezing this dish. If you must, store the sauce and clams separately from the linguine to preserve the best quality.
Reheating
Reheat gently over low heat on the stovetop with a splash of water or broth to prevent the linguine from drying out. Avoid high heat, which can toughen the clams and overcook the pasta.
FAQs
Can I use canned clams instead of fresh clams?
Absolutely! While fresh clams provide the best flavor and texture, canned clams work in a pinch. Just reduce the cooking time since canned clams are already cooked and add them towards the end to warm through without overcooking.
What type of white wine is best for this recipe?
A dry white wine such as Pinot Grigio, Sauvignon Blanc, or a dry Vermentino pairs beautifully, adding bright acidity without overpowering the clams and tomatoes.
Can I make this recipe spicy?
Yes! The optional red pepper flakes are great for a little kick. You can increase the amount slightly to suit your heat preference or even add a dash of hot sauce during cooking for extra zing.
Is it necessary to reserve pasta water?
Reserving pasta water is a key step because its starchy content helps emulsify and loosen the sauce, making it silky and helping it cling beautifully to the linguine.
How do I know if the clams are fresh?
Look for clams that are tightly closed or close when tapped. They should smell like the ocean, not fishy or musty. Always scrub them well to remove any grit before cooking.
Final Thoughts
Once you try this Linguine and Clams with Tomatoes Recipe, it will quickly become one of your go-to dishes for a stunning weeknight dinner or a special weekend treat. It’s simple to prepare, packed with fresh flavors, and feels like a little Italian escape from your own kitchen. So, gather your ingredients and dive into this deliciously saucy seafood pasta—you’re going to love every bite!
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 seafood pasta features tender littleneck clams simmered in a savory white wine and tomato sauce, tossed with perfectly cooked linguine and fresh herbs. It’s a delightful, flavorful dish that balances the briny sweetness of clams with garlic, cherry tomatoes, and a hint of red pepper flake for warmth, making it an elegant yet simple meal perfect for any occasion.
Ingredients
Pasta
- 12 ounces linguine
Sauce and Clams
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 0.5 cup dry white wine
- 2 pounds fresh littleneck clams, scrubbed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 0.5 cup of the pasta cooking water, then drain the linguine and set aside.
- Prepare the sauce: While the pasta cooks, heat olive oil in a large deep skillet over medium heat. Add the sliced garlic and red pepper flakes if using, sautéing for about 30 seconds until fragrant but not browned.
- Cook the tomatoes: Stir in the halved cherry tomatoes and cook for 2 to 3 minutes until they start to soften and release their juices.
- Add wine and clams: Pour in the white wine and bring the mixture to a simmer. Add the cleaned littleneck clams to the pan, cover, and cook for 6 to 8 minutes, shaking the pan occasionally to redistribute the clams, until they have all opened. Discard any clams that do not open.
- Finish the sauce: Stir in the butter, salt, black pepper, chopped parsley, and fresh lemon juice to enrich and brighten the sauce.
- Toss pasta and serve: Add the drained linguine to the skillet and gently toss everything together to combine. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Serve immediately while hot.
Notes
- Use fresh littleneck clams for the best flavor and texture. If fresh clams are unavailable, canned clams can be used but reduce the cooking time as canned clams are already cooked.
- Serve with crusty bread to soak up the delicious clam and tomato sauce.
- Be sure to discard any clams that do not open during the cooking process to avoid food safety issues.
- You can omit the red pepper flakes if you prefer a milder dish.
