Description
Linguine and Clams with Tomatoes is a classic Italian seafood pasta dish featuring tender littleneck clams simmered with cherry tomatoes, garlic, and white wine, tossed with perfectly cooked linguine. This flavorful and elegant meal is quick to prepare, perfect for a delightful dinner that captures the essence of the sea with fresh herbs and a hint of spice.
Ingredients
Scale
For the Pasta and Clams
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine
- 2 pounds littleneck clams, scrubbed
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Cook the Linguine: Bring a large pot of salted water to a rolling boil and add the linguine pasta. Cook until al dente, according to package instructions, usually 8-10 minutes. Drain the pasta and set aside.
- Sauté Garlic and Red Pepper Flakes: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes, sauté for about 30 seconds until fragrant but not browned, releasing their aroma.
- Cook Cherry Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes. The tomatoes will begin to soften and release their juices, forming a flavorful base.
- Deglaze with White Wine: Pour in the dry white wine and bring the mixture to a gentle simmer, allowing the wine to reduce slightly and meld flavors.
- Steam the Clams: Add the cleaned littleneck clams to the skillet. Cover with a lid and cook for 6 to 8 minutes until all clams have opened. Discard any clams that remain closed as they are not safe to eat.
- Toss Pasta with Clams and Sauce: Add the drained linguine directly into the skillet with the clams and sauce. Toss gently to combine, allowing the pasta to absorb the delicious flavors.
- Season and Garnish: Season with salt and freshly ground black pepper to taste. Sprinkle chopped fresh parsley over the top and toss lightly once more.
- Serve: Serve immediately on plates or bowls, accompanied by lemon wedges to squeeze over for a bright, fresh finish.
Notes
- Substitute linguine with spaghetti or fettuccine if preferred.
- For extra richness, add a tablespoon of butter when tossing the pasta with the clams.
- Make sure to scrub the clams thoroughly to remove any sand or grit.
- Discard any clams that do not open after cooking to ensure food safety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
