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
Scale
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
