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
Scale
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.
