Description
This classic Italian dish combines tender linguine pasta with fresh littleneck clams simmered in a light, flavorful tomato and white wine sauce. Enhanced with garlic, red pepper flakes, and fresh herbs, it’s a perfect seafood pasta that’s quick to prepare and bursting with vibrant flavors.
Ingredients
Scale
Pasta
- 12 ounces linguine
Sauce and Seafood
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 1 pint cherry or grape tomatoes, halved
- ½ cup dry white wine
- 2 pounds littleneck clams, scrubbed and rinsed
Finishing Touches
- ¼ cup chopped fresh parsley
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and black pepper to taste
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Prepare the sauce base: While the pasta cooks, heat olive oil in a large, deep skillet or sauté pan over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant but not browned.
- Cook the tomatoes: Add the halved cherry tomatoes to the skillet and cook for 4–5 minutes, stirring occasionally until they soften and begin releasing their juices.
- Add wine and clams: Pour in the dry white wine and bring the mixture to a simmer. Add the cleaned clams, cover the skillet, and cook for 6–8 minutes, shaking the pan occasionally, until most clams have opened. Discard any clams that remain closed.
- Combine pasta and sauce: Add the cooked linguine directly to the skillet and toss gently to combine with the sauce and clams. Add reserved pasta water a little at a time if needed to loosen the sauce and help it coat the pasta evenly.
- Add final flavors: Stir in the fresh parsley, lemon zest, and lemon juice. Season with salt and black pepper to taste, then toss again briefly to mix all the flavors well.
- Serve: Serve the linguine and clams immediately, accompanied by crusty bread or additional lemon wedges if desired.
Notes
- If fresh clams are unavailable, canned clams in juice can be used; reduce cooking time and add them after the tomatoes soften.
- For a richer sauce, finish by stirring in a pat of butter just before serving.
- Ensure clams are thoroughly cleaned and scrubbed before cooking to remove sand and grit.
- Adjust red pepper flakes based on your preferred spice level or omit for a milder dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
