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
Scale
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
