If there’s one dish that transports me straight to the sun-soaked terraces of the Amalfi Coast, it’s Linguine and Clams with Tomatoes. There’s just something magical about the way the sweet brininess of fresh clams melts into juicy cherry tomatoes, all tangled up in perfectly toothsome noodles and kissed with plenty of good olive oil. This recipe blends the best of sea and garden in less than half an hour, making it an instant weeknight classic or an effortlessly elegant dinner-party centerpiece. Trust me, you’re going to fall in love with every twirl!
Ingredients You’ll Need
The beauty of Linguine and Clams with Tomatoes lies in the fresh, simple ingredients that come together to create flavors far greater than the sum of their parts. Each one adds something crucial: from the lively pop of tomatoes to the unmistakable aroma of garlic and the rich undertone of white wine.
- 12 ounces linguine: Classic Italian pasta with just the right bite and surface to catch the sauce.
- 2 tablespoons olive oil: Adds silkiness and a faintly fruity flavor; use extra-virgin for luxury.
- 3 cloves garlic, minced: Provides the backbone of aromatic, savory depth.
- 1/4 teaspoon red pepper flakes (optional): For a subtle heat that brightens up the entire dish.
- 1 cup cherry tomatoes, halved: Brings juicy sweetness and gorgeous color to every plate.
- 1/2 cup dry white wine: Lends a gentle acidity and aroma; pick something you’d love to sip.
- 2 pounds littleneck clams, scrubbed: The stars of the show, offering sweet, briny flavor.
- 1/2 cup clam juice or seafood stock: Boosts the oceanic notes in your sauce.
- 2 tablespoons unsalted butter: Adds a glossy finish and delicate richness.
- 1/4 cup fresh parsley, chopped: An herbal pop that brightens every mouthful.
- Salt and black pepper to taste: Enhances and balances the other flavors—season carefully!
- Lemon wedges for serving: A squeeze wakes up all the flavors on your plate.
How to Make Linguine and Clams with Tomatoes
Step 1: Cook the Linguine
Bring a big pot of salted water to a boil and drop in your linguine. Boil until just al dente—firm, but with a pleasant chew. Don’t forget to save about 1/2 cup of that starchy pasta water before draining. This little trick will help unify your sauce later and give it a beautiful, silky texture.
Step 2: Sauté Aromatics and Tomatoes
While your pasta cooks, get a large skillet warming over medium heat and swirl in the olive oil. Add the minced garlic and red pepper flakes, sautéeing for just 30 seconds, or until the garlic turns fragrant but not browned. Toss in the halved cherry tomatoes, stirring for 3 to 4 minutes until they start to soften and their juices release into the oil.
Step 3: Build Flavor with Wine and Clams
Pour in the dry white wine, letting it simmer for a couple of minutes so that the raw alcohol cooks off and leaves its tangy, floral undertone behind. Next, pile in your beautiful, scrubbed clams and pour over the clam juice or seafood stock. Cover the skillet and cook for 5 to 7 minutes, just until the clams open—giving you a burst of briny goodness. If any clams stay stubbornly closed, discard them for safety’s sake.
Step 4: Finish with Butter, Parsley, and Linguine
Remove the skillet from the heat and stir in cold butter and a handful of fresh parsley. That butter melts into the sauce, enriching it just enough. Add your drained linguine and gently toss everything together. Splash in reserved pasta water until your sauce loosely coats the noodles in a glossy embrace. Taste and adjust with salt and pepper as needed.
Step 5: Serve and Savor
Heap the Linguine and Clams with Tomatoes into shallow bowls, making sure every serving gets plenty of clams and tomatoes. Finish with a last sprinkle of parsley and a generous squeeze of lemon. Bring it to the table while it’s piping hot and let everyone dig in!
How to Serve Linguine and Clams with Tomatoes
Garnishes
A flurry of fresh parsley goes a long way to brighten this dish, but don’t forget big wedges of lemon—each squeeze lifts the seafood flavors and adds that irresistible zing. For those who crave even more richness, a swirl of extra virgin olive oil right before serving is heavenly.
Side Dishes
Linguine and Clams with Tomatoes shines as the star of the table, but it pairs beautifully with simple, crisp green salads dressed in a zippy vinaigrette or a platter of charred broccolini. For a little indulgence, serve up a basket of warm, crusty bread to mop up every last drop of sauce.
Creative Ways to Present
For a fun and elegant twist, portion the pasta into individual shallow bowls, twirling it into little nests and topping each with open clams and a colorful scatter of tomatoes. Or, bring the skillet to the table for a dramatic, family-style presentation, letting everyone help themselves straight from the pan.
Make Ahead and Storage
Storing Leftovers
If you end up with a bit of extra Linguine and Clams with Tomatoes, transfer it to an airtight container and pop it in the fridge within two hours of cooking. It’ll keep happily for up to two days, though the pasta may soak up some of the sauce as it rests.
Freezing
Freezing isn’t ideal for this recipe, as the clams can become rubbery and the tomatoes mushy after thawing. For best results, enjoy Linguine and Clams with Tomatoes fresh, or simply halve the recipe if you’re cooking for a smaller crowd.
Reheating
To reheat, transfer leftovers to a skillet with a splash of water or clam juice to loosen the sauce. Warm gently over medium-low heat until just heated through, being careful not to overcook the clams or pasta. Serve immediately for the best texture.
FAQs
What’s the best type Main Course
Littleneck clams are the gold standard for Linguine and Clams with Tomatoes, thanks to their tender texture and approachable size. If you can’t find them, Manila clams or even cockles make fine alternatives.
Can I make this without wine?
Yes, you can substitute extra clam juice or seafood stock for the white wine if you prefer to avoid alcohol. You’ll still get plenty of depth and savory flavor.
How do I know if clams are fresh?
Fresh clams should smell faintly of the sea, not fishy, and their shells should be tightly closed. If any shells are open, give them a gentle tap—if they don’t close right up, it’s best to discard them.
Can I use canned clams?
Absolutely! If fresh clams aren’t available, canned chopped clams work well; just add them after sautéeing the tomatoes to warm them through rather than simmering, since they’re already cooked.
Is this recipe spicy?
Only if you want it to be! The red pepper flakes are completely optional. Leave them out for a mellow, family-friendly dish, or add more if you love a little heat.
Final Thoughts
There’s honestly nothing quite like sharing a big bowl of Linguine and Clams with Tomatoes with friends or family. It’s bright, briny, and feels like pure Italian comfort—plus, it comes together so easily that you can enjoy it any night of the week. Treat yourself to this seaside classic soon, and prepare to fall head over heels for every tender, golden-tomatoed bite!
Print
Linguine and Clams with Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in a taste of Italy with this flavorful Linguine and Clams with Tomatoes recipe. This dish combines tender linguine with fresh littleneck clams, sweet cherry tomatoes, and a savory white wine sauce that is sure to impress your dinner guests.
Ingredients
Linguine:
- 12 ounces linguine
Tomato Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine
- 1/2 cup clam juice or seafood stock
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges for serving
Clams:
- 2 pounds littleneck clams, scrubbed
Instructions
- Cook Linguine: Cook linguine in salted boiling water until al dente; reserve 1/2 cup pasta water, then drain.
- Prepare Tomato Sauce: In a large skillet over medium heat, warm olive oil. Add garlic and red pepper flakes, sauté for 30 seconds. Add cherry tomatoes, cook for 3–4 minutes. Pour in white wine, simmer for 2 minutes.
- Cook Clams: Add clams and clam juice to the skillet; cover and cook for 5–7 minutes until clams open. Discard any closed clams.
- Finish Dish: Stir in butter, parsley, and cooked linguine. Add reserved pasta water for desired consistency. Season with salt and pepper. Serve with lemon wedges.
Notes
- For a richer flavor, stir in a tablespoon of extra virgin olive oil just before serving.
- You can substitute canned chopped clams if fresh are unavailable—just add them after the tomatoes to warm through.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
