Why You’ll Love This Recipe
Linguine and clams with tomatoes is a true crowd-pleaser that’s bursting with fresh, vibrant flavors. The dish is a quick and easy way to enjoy seafood, as the clams cook in mere minutes, creating a flavorful broth that coats the pasta beautifully. The cherry tomatoes add sweetness and freshness, while the garlic adds aromatic depth. This is a simple yet elegant recipe that’s perfect for any occasion—from a casual weeknight dinner to a special dinner party. The best part? It’s ready in just 35 minutes!
Ingredients
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 2 cups cherry tomatoes, halved
- 1 pound fresh clams, scrubbed (your choice of variety)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges (for serving)
- 1/2 cup vegetable broth
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, but do not let it burn.
- Add Red Pepper Flakes: If using, stir in the red pepper flakes to enhance the flavor.
- Pour in the Vegetable Broth: Carefully add the vegetable broth to the skillet. Allow it to simmer for about 2-3 minutes, reducing slightly.
- Mix in Tomatoes and Clams: Add the halved cherry tomatoes and clams to the skillet. Stir everything together and cover with a lid. Let it cook for about 5-7 minutes, or until the clams open. Discard any clams that do not open.
- Combine with Pasta: Once the clams are opened, add the cooked linguine to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a light sauce that clings to the pasta.
- Finish and Serve: Stir in chopped parsley and season with salt and pepper to taste. Serve immediately with lemon wedges on the side for an added burst of flavor.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
Variations
- Use Different Seafood: Swap the clams for mussels, shrimp, or scallops for a different twist on this classic dish.
- Add Vegetables: For a more substantial meal, consider adding spinach or arugula to the skillet for added greens and flavor.
- Make it Spicy: Increase the amount of red pepper flakes or add a pinch of chili powder to give the dish more heat.
- Use Whole Wheat Linguine: For a healthier alternative, substitute the regular linguine for whole wheat pasta.
- Non-Alcoholic Version: You can substitute the vegetable broth for a similar depth of flavor if you’d like a non-alcoholic option.
Storage/Reheating
- Storage: Leftover linguine and clams can be stored in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat, gently warm the pasta and clams in a skillet with a bit of olive oil or pasta water over medium heat. Be sure to heat it just until the clams are warmed through to avoid overcooking.
FAQs
1. Can I use canned clams instead of fresh clams?
Yes, you can substitute canned clams, but fresh clams offer a better flavor and texture. If using canned, be sure to drain them well before adding them to the dish.
2. What other types of pasta can I use for this recipe?
You can substitute linguine with other types of pasta like spaghetti, fettuccine, or even penne.
3. Can I prepare this dish ahead of time?
This dish is best enjoyed fresh, as the clams cook quickly and the pasta can become soggy when stored. However, you can prep the garlic, tomatoes, and broth ahead of time.
4. Can I use frozen clams?
Frozen clams can be used, but fresh clams will give the dish a better flavor. If using frozen, make sure to thaw them before cooking.
5. How do I clean clams properly?
Scrub the clams under cold water to remove any dirt or debris. If they’re not already prepped, check for any open clams and discard them before cooking.
6. What’s the best way to check if the clams are cooked properly?
The clams are cooked once they’ve opened. Discard any clams that do not open, as they may not be safe to eat.
7. How can I make this dish vegetarian?
Simply omit the clams and use vegetable broth in place of the seafood stock. You can also add mushrooms or other vegetables for added texture.
8. Can I make this dish spicier?
Absolutely! Add more red pepper flakes or a pinch of cayenne pepper to increase the heat to your liking.
9. What can I serve with linguine and clams with tomatoes?
A fresh salad, garlic bread, or roasted vegetables would pair perfectly with this dish. For a more indulgent meal, consider serving it with a side of creamy risotto.
Conclusion
Linguine and clams with tomatoes is an easy-to-make, yet incredibly flavorful dish that brings the essence of Italy right to your table. With just a few simple ingredients, you can create a satisfying and elegant meal that highlights the natural sweetness of fresh clams, the brightness of tomatoes, and the depth of garlic and broth. Whether you’re cooking for a special occasion or just looking for a delicious weeknight dinner, this recipe is sure to become a favorite. Enjoy it with a squeeze of lemon for an extra burst of freshness!
Linguine and Clams with Tomatoes: An Incredible 7-Step Recipe for an Amazing Italian Delight
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Linguine and clams with tomatoes is a vibrant, flavorful, and quick-to-prepare dish that brings the best of the sea and garden together. With fresh clams, sweet cherry tomatoes, and aromatic garlic, this Italian-inspired recipe is a perfect balance of simplicity and sophistication.
Ingredients
12 ounces linguine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
2 cups cherry tomatoes, halved
1 pound fresh clams, scrubbed (your choice of variety)
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Lemon wedges (for serving)
1/2 cup vegetable broth
Instructions
- In a large pot of salted boiling water, cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, but do not let it burn.
- If using, stir in the red pepper flakes to enhance the flavor.
- Carefully add the vegetable broth to the skillet. Allow it to simmer for about 2-3 minutes, reducing slightly.
- Add the halved cherry tomatoes and clams to the skillet. Stir everything together and cover with a lid. Let it cook for about 5-7 minutes, or until the clams open. Discard any clams that do not open.
- Once the clams are opened, add the cooked linguine to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a light sauce that clings to the pasta.
- Stir in chopped parsley and season with salt and pepper to taste. Serve immediately with lemon wedges on the side for an added burst of flavor.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheat in a skillet with a bit of olive oil or pasta water over medium heat until warmed through.
You can substitute linguine with other types of pasta like spaghetti, fettuccine, or penne.
If you prefer a non-alcoholic option, substitute vegetable broth for wine.
For extra flavor, feel free to add more red pepper flakes or a pinch of cayenne pepper for a spicier dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 35mg
