If you have a soft spot for Italian seafood dishes that strike the perfect balance between fresh, vibrant, and comforting, then this Linguine and Clams with Tomatoes Recipe is going to be your new favorite go-to. Fresh littleneck clams steamed with juicy cherry tomatoes and a splash of white wine create a luscious sauce that envelopes tender linguine noodles, making every bite sing with bright, briny goodness. It’s the kind of meal that feels fancy enough for guests but easy enough to whip up on any weeknight, delivering that authentic taste of the coast right to your kitchen table.
Ingredients You’ll Need
These ingredients are refreshingly simple, yet each one plays a crucial role in building layers of flavor, texture, and color that make this dish truly shine. From the sweetness of cherry tomatoes to the savory touch of garlic and butter, every element contributes to a perfect harmony.
- 12 oz linguine pasta: The ideal noodle shape for soaking up the sauce without overpowering the delicate clams.
- 2 tablespoons olive oil: Adds richness and helps gently cook the garlic and tomatoes to release their flavors.
- 4 cloves garlic (minced): Brings a savory depth and aromatic warmth that’s essential in seafood dishes.
- 1/2 teaspoon red pepper flakes: Offers a subtle kick to balance the sweetness of the tomatoes.
- 1 pint cherry tomatoes (halved): Bursting with juicy flavor, they create a fresh and colorful base for the sauce.
- 1/2 cup dry white wine: Adds acidity and complexity, brightening the entire dish.
- 2 pounds littleneck clams (scrubbed clean): The star ingredient, delivering that unmistakable briny bite.
- 2 tablespoons unsalted butter: Gives the sauce a silky finish and deepens the flavor.
- 1/4 cup fresh parsley (chopped): Adds a fresh green note and a pop of color.
- Salt and black pepper to taste: Essential seasonings to enhance all the natural flavors.
- Lemon wedges for serving: Provide a bright, citrusy contrast that elevates every forkful.
How to Make Linguine and Clams with Tomatoes Recipe
Step 1: Prepare the Linguine
Bring a large pot of salted water to a rolling boil and add the linguine. Cook until al dente, about as per package instructions, so it maintains a slight bite that helps it hold up against the saucy clams. Before draining, reserve about half a cup of the pasta water — this starchy liquid will help you loosen the sauce later without watering down the flavors.
Step 2: Sauté Garlic and Red Pepper Flakes
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and red pepper flakes and sauté for around 30 seconds, just until you catch that lovely garlic fragrance but not enough to brown or burn it. This step forms a fragrant base for the sauce that gently carries the heat from the red pepper.
Step 3: Cook the Cherry Tomatoes
Add the halved cherry tomatoes to the skillet, stirring occasionally. Cook for about 3 to 4 minutes until the tomatoes soften and begin to release their sweet juices. This transformation creates a naturally rich and subtly sweet sauce that complements the briny clams beautifully.
Step 4: Steam the Clams in Wine
Pour the dry white wine into the skillet and bring it to a gentle simmer. Nestle the cleaned littleneck clams into the pan and cover it with a lid. Let them steam for 6 to 8 minutes until all (or almost all) of them open up. Remember to discard any unopened clams as they may not be safe to eat. This steaming process infuses the clams with the bright flavors of wine and tomato while creating a flavorful broth.
Step 5: Finish the Sauce and Combine
Once your clams are perfectly steamed, stir in the unsalted butter, allowing it to melt into the sauce and add a velvety richness. Then, gently toss in the cooked linguine, mixing to coat every strand with that savory, aromatic sauce. If the sauce feels a bit thick, gradually add the reserved pasta water a little at a time to reach the perfect consistency. Finally, season with salt and freshly ground black pepper to taste.
Step 6: Garnish and Serve
Sprinkle the finely chopped fresh parsley over the dish to add a touch of vibrant color and an herbal lift. Serve immediately with fresh lemon wedges on the side to add a zesty brightness just before eating.
How to Serve Linguine and Clams with Tomatoes Recipe
Garnishes
Beyond the classic parsley and lemon wedges, a drizzle of good-quality extra virgin olive oil or a light sprinkle of flaky sea salt can enhance the flavors even more. Fresh basil leaves or a few torn mint leaves can give an exciting twist if you want to experiment with subtle herbaceous notes.
Side Dishes
This Linguine and Clams with Tomatoes Recipe pairs beautifully with a warm, crusty sourdough or rustic Italian bread. It’s perfect for sopping up every last drop of the luscious sauce. A crisp green salad with a tangy vinaigrette can lighten the meal, while roasted vegetables like asparagus or artichokes add some hearty texture and color.
Creative Ways to Present
For an impressive presentation, serve the linguine in shallow bowls and arrange the clams on top, showing off their beautiful shells. Scatter extra chopped parsley and a lemon wedge on each plate for a restaurant-worthy finish. If you want to make it a shared feast, present everything family-style on a large platter so everyone can dig in and enjoy the vibrant mix of colors and aromas.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer the linguine and clams with tomatoes to an airtight container and refrigerate. The next day, the flavors will have melded beautifully, though the clams might be a bit firmer. It’s best eaten within 1 to 2 days for optimal freshness and safety.
Freezing
While you can freeze the pasta with sauce, the clams themselves don’t freeze well and tend to become rubbery. If you want to freeze leftovers, remove the clams first and store the sauce and pasta separately in airtight containers. Defrost slowly in the refrigerator and reheat gently to prevent overcooking.
Reheating
Reheat leftovers in a skillet over low heat, adding a splash of water or white wine to loosen the sauce and prevent drying out. Heat just until warmed through to avoid toughening the clams. Alternatively, a quick zap in the microwave works too, but be sure to cover the dish to retain moisture.
FAQs
Can I use frozen clams for this Linguine and Clams with Tomatoes Recipe?
While fresh littleneck clams are definitely preferred for the best texture and flavor, you can use frozen clams in a pinch. Just thaw them completely before cooking and adjust your cooking time accordingly, as they don’t need as long to steam open.
What type of wine works best for this recipe?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or a crisp Vermentino works beautifully. The key is to choose something light and acidic to complement the briny clams and sweet tomatoes without overpowering them.
How do I clean the clams properly?
Scrubbing the shells under cold running water to remove dirt and grit is a must. Then soak the clams in a bowl of cold salted water for about 20 minutes to encourage them to expel sand from inside their shells. Change the water once or twice if heavily soiled.
Can I make this recipe spicy?
Absolutely! If you prefer more heat, increase the amount of red pepper flakes or add a dash of cayenne pepper when sautéing the garlic. Fresh chili slices can also add a nice spicy kick without overwhelming the other flavors.
Is this dish gluten-free?
Traditional linguine contains gluten, but you can easily substitute it with gluten-free pasta. Just make sure to cook it according to package directions and keep in mind that the texture might vary slightly from the original.
Final Thoughts
There’s something truly special about this Linguine and Clams with Tomatoes Recipe that makes it a standout on any dinner table — it’s the perfect fusion of simple ingredients and bold flavors that come together effortlessly. Whether you’re treating yourself or cooking for friends, this dish brings a little taste of Italian seaside charm to your plate that everyone will adore. So grab those fresh clams and juicy tomatoes and dive into a bowl of pure, saucy bliss.
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
Description
This classic Italian Linguine and Clams with Tomatoes recipe features fresh linguine pasta tossed with tender littleneck clams, juicy cherry tomatoes, and a flavorful sauce made with white wine, garlic, and red pepper flakes. Enhanced with butter and fresh parsley, this dish offers a delicious balance of briny seafood, tangy tomatoes, and aromatic herbs, perfect for a satisfying seafood pasta dinner.
Ingredients
Pasta
- 12 oz linguine pasta
Sauce and Seafood
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine
- 2 pounds littleneck clams, scrubbed clean
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the rest.
- Sauté garlic and spices: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
- Cook tomatoes: Add halved cherry tomatoes to the skillet and cook for 3–4 minutes until they soften and begin to release their juices.
- Add wine and clams: Pour in the white wine and bring the mixture to a simmer. Add the scrubbed littleneck clams, cover the skillet, and cook for 6–8 minutes until the clams have opened. Discard any clams that remain closed.
- Combine pasta and sauce: Stir in the unsalted butter and the cooked linguine, tossing gently to combine. Add the reserved pasta water a little at a time if needed to loosen the sauce.
- Season and garnish: Season with salt and black pepper to taste. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges on the side.
Notes
- If fresh clams aren’t available, you can substitute with high-quality canned clams and reduce the cook time accordingly.
- Make sure to scrub clams thoroughly before cooking to remove any grit or sand.
- Serve with crusty bread to soak up the delicious sauce for a heartier meal.
