If you’re looking to bring a fresh, vibrant twist to your favorite seafood pasta, this Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe is your new go-to. Plump littleneck clams, juicy cherry tomatoes, and tender linguine come together in a garlicky white wine sauce that feels equal parts elegant and easygoing. With one skillet and under 40 minutes, you’ll have a restaurant-worthy dinner at home that captures all the sunny, briny flavor of the Italian coast.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient is purposeful, building layers of bright, savory flavor and gorgeous color that make Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe extra special. Here’s what you need and why:
- Linguine pasta: Its flat shape holds onto the sauce perfectly, making every bite luscious.
- Olive oil: Adds a rich base and brings out the flavors of the garlic and tomatoes.
- Garlic cloves: Thinly sliced for mellow sweetness and aromatic depth.
- Crushed red pepper flakes (optional): Just a pinch wakes up the whole dish with gentle heat.
- Cherry tomatoes: Their juiciness stews into a gorgeous, tangy sauce that pairs so well with clams.
- Dry white wine: Lifts the sauce with acidity and subtle complexity—choose something you’d love to drink.
- Fresh littleneck clams: Sweet, briny, and absolutely the star here—be sure to scrub them well.
- Unsalted butter: Swirled in at the end for a silky, luxurious finish.
- Fresh parsley: Adds a pop of color and a fresh herbal note that balances the richness.
- Lemon juice: Brightens everything up, making the flavors sing.
- Salt and black pepper: Essential for seasoning each element to perfection.
How to Make Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe
Step 1: Cook the Linguine
Begin by bringing a large pot of salted water to a boil. Drop in your linguine, stirring occasionally to prevent sticking, and cook until just al dente according to the package directions. Reserve about half a cup of the starchy pasta water before draining—the secret to a silky sauce!
Step 2: Sauté the Aromatics
While the pasta cooks, heat olive oil in a large skillet over medium heat. Once shimmering, add the thinly sliced garlic and (if you like a little fire) the crushed red pepper flakes. Sauté gently for about 30 seconds, just until that irresistible aroma fills your kitchen. Don’t let the garlic brown, or it’ll turn bitter.
Step 3: Cook the Tomatoes
Add your halved cherry tomatoes right into the fragrant oil. Let them cook for 3 to 4 minutes, stirring occasionally, until they just start to soften and burst, releasing their vibrant juices into the pan. This step is what infuses the dish with its trademark summery brightness.
Step 4: Build the Sauce
Pour in the dry white wine and bring to a gentle simmer. After a couple of minutes, the wine will reduce slightly, leaving you with a tangy foundation ready for the star ingredients. By this time, the flavors should be mingling beautifully.
Step 5: Steam the Clams
Add the cleaned littleneck clams to the skillet and cover tightly. Let them steam for about 5 to 7 minutes, giving the pan an occasional shake to help them open evenly. As soon as they pop open, they’re juicy and ready—discard any that remain closed.
Step 6: Finish the Sauce
Uncover the pan and swirl in the butter, fresh parsley, lemon juice, and season with salt and black pepper to taste. The butter melts into the wine and clam juices, creating a luscious sauce that’s both light and decadent.
Step 7: Toss and Serve
Add your cooked linguine right into the skillet, tossing everything together so each strand is coated in savory, citrusy sauce and studded with clams and tomatoes. If it feels a bit dry, splash in some reserved pasta water until it’s glossy and perfect. Serve immediately for the ultimate flavor and texture.
How to Serve Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe
Garnishes
Finish your Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe with a shower of freshly chopped parsley and a squeeze of extra lemon, if you like. A drizzle of your best olive oil adds a luscious sheen and sautéed breadcrumbs are a fun, toasty crunch on top.
Side Dishes
Balance the briny, bright flavors with simple sides like a crisp arugula salad tossed in lemon vinaigrette or some toasted ciabatta bread to mop up every drop of that lovely sauce. A chilled glass of the same dry white wine you used in the dish makes it even more special.
Creative Ways to Present
Turn Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe into an impressive dinner party centerpiece by twirling portions onto pre-warmed plates, piling clams right on top. Or serve family-style, straight from the skillet, garnished generously for everyone to dig in. Mini cast-iron skillets make for adorable individual servings, too.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, transfer them to an airtight container and store in the refrigerator for up to 2 days. The flavors deepen as they mingle, though the pasta may soak up a bit more sauce over time.
Freezing
Because clams and tomatoes have a delicate texture, freezing Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe isn’t recommended. Clams can become tough and tomatoes watery after thawing, so it’s truly a dish best enjoyed fresh.
Reheating
To gently reheat, add the pasta and clams to a skillet with a splash of water or white wine. Warm over low heat, stirring occasionally, just until heated through. Avoid the microwave, which can make the clams rubbery.
FAQs
Can I use canned clams instead of fresh?
Absolutely! Canned clams make this recipe even quicker. Just add the drained clams (and a bit of their juice for flavor) once the tomatoes and wine have simmered, and heat through before tossing with pasta.
What kind of white wine works best?
The best choice is a dry variety like Pinot Grigio, Sauvignon Blanc, or Vermentino. These wines add bright acidity and complement the brininess of the clams.
How do I clean fresh clams?
Give the clams a good scrub under cold running water, using a brush to remove grit. If possible, let them soak in a bowl of salted water for 20 minutes to help purge sand before cooking.
Can I make Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe gluten-free?
Yes! Swap in your favorite gluten-free linguine or spaghetti, and the rest of the recipe remains unchanged.
Is it okay if some clams don’t open?
No, you should discard any clams that stay closed after cooking, as they could be unsafe to eat. Only enjoy the ones that have opened naturally from the heat.
Final Thoughts
There’s nothing quite like sharing a big skillet of Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe with the people you love—every bite is bright, briny, and blissfully satisfying. If you’re craving coastal Italian comfort made easy, give this recipe a try and see just how amazing the ultimate can taste right at home.
Print
Linguine and Clams with Tomatoes: An Amazing Ultimate Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of the sea with this Linguine and Clams with Tomatoes recipe. Bursting with fresh ingredients, this dish is a delightful combination of pasta, briny clams, and sweet cherry tomatoes, all brought together in a luscious white wine sauce. Perfect for a special dinner or a weekend treat!
Ingredients
Pasta:
- 12 oz linguine pasta
Sauce:
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 pint cherry tomatoes, halved
- 1 cup dry white wine
- 2 lbs fresh littleneck clams, scrubbed
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- juice of 1 lemon
- salt and black pepper to taste
Instructions
- Cook Linguine: Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Prepare Sauce: Heat olive oil in a skillet, sauté garlic and red pepper flakes. Add cherry tomatoes, cook until softened. Pour in white wine, simmer for 2 minutes. Add clams, cover and cook until they open. Stir in butter, parsley, lemon juice, salt, and pepper.
- Combine: Toss cooked linguine with clam mixture, adding reserved pasta water if needed for sauce consistency. Serve hot.
Notes
- For a richer sauce, stir in 1/4 cup heavy cream before adding pasta.
- You can also substitute canned clams and their juice for a quicker weeknight version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, stovetop sauté, steaming
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 55 mg
