Description
This vibrant and flavorful Linguine and Clams with Tomatoes is a classic Italian seafood pasta dish featuring tender littleneck clams simmered with cherry tomatoes, garlic, and white wine. The linguine is cooked al dente and tossed with a savory, aromatic sauce brightened with fresh lemon juice and parsley, making it a perfect main course for seafood lovers. Serve with lemon wedges and freshly grated Parmesan for an authentic Italian dining experience.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Sauce and Clams
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine
- 2 pounds littleneck clams, scrubbed and rinsed
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Garnish
- Freshly grated Parmesan cheese (optional)
- Lemon wedges for serving
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil and add the linguine. Cook until al dente according to package instructions, usually around 9-11 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté the garlic and peppers: In a large, deep skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.
- Cook the tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, allowing them to soften and release their juices, creating a flavorful base.
- Simmer with wine: Pour in the dry white wine and bring the mixture to a simmer, letting the alcohol cook off and the sauce reduce slightly.
- Steam the clams: Add the cleaned littleneck clams to the skillet, cover with a lid, and cook for 6 to 8 minutes. Shake the pan occasionally to prevent sticking. Discard any clams that do not open.
- Combine pasta and sauce: Stir in the lemon juice and cooked linguine, tossing to combine thoroughly. Add reserved pasta water a little at a time if the sauce needs loosening.
- Season and garnish: Season the pasta with salt and freshly ground black pepper to taste. Sprinkle with chopped fresh parsley. Serve immediately with lemon wedges and freshly grated Parmesan cheese if desired.
Notes
- If fresh littleneck clams are unavailable, canned chopped clams (two 6.5-ounce cans with their juice) can be used; add them after cooking the tomatoes and simmer briefly to heat through.
- Make sure to rinse fresh clams thoroughly under cold water to remove any grit or sand before cooking.
- Adjust red pepper flakes amount to your preferred spice level or omit for a milder dish.
- Use freshly grated Parmesan cheese for the best flavor if desired, but it is optional.
