Name: Linguine and Clams with Tomatoes Seafood Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz linguine pasta; 2 tablespoons olive oil; 4 cloves garlic (minced); 1/2 teaspoon red pepper flakes (optional); 1 pint cherry tomatoes (halved); 1/2 cup dry white wine; 2 pounds littleneck clams (scrubbed clean); 1/4 cup chopped fresh parsley; Salt and black pepper to taste; Zest of 1 lemon; Juice of 1 lemon; Grated Parmesan cheese

Jump to Recipe·Print Recipe

If you’re searching for a pasta dish that truly captures the magic of the Italian coast, look no further than Linguine and Clams with Tomatoes Seafood Pasta. Tender linguine mingles with sweet, briny clams and bursts of juicy cherry tomatoes, all swirled together in a fragrant white wine and garlic sauce. Finished with fresh parsley, lemon zest, and a touch of red pepper, this meal is a celebration of brightness, comfort, and that unmistakable seafood charm. It’s weeknight-easy, weekend-special, and destined to become a staple in your kitchen.

Linguine and Clams with Tomatoes Seafood Pasta Recipe - Recipe Image

Ingredients You’ll Need

The heart and soul of this Linguine and Clams with Tomatoes Seafood Pasta is its thoughtfully chosen ingredients. Each one brings a unique note to the table—from tender pasta strands and fresh clams to the citrusy lift of lemon. Simplicity is key here: when every component shines, the whole dish sings.

12 oz linguine pasta: Provides the perfect, silky base to soak up the vivid sauce.
2 tablespoons olive oil: Adds richness and helps coax out the flavors of the aromatics.
4 cloves garlic (minced): A classic aromatic for depth and inviting fragrance.
1/2 teaspoon red pepper flakes (optional): Brings a delicate, warming heat if you love a subtle kick.
1 pint cherry tomatoes (halved): Their sweetness and acidity brighten every bite.
1/2 cup dry white wine: Infuses the sauce with complexity and a gentle, savory tang.
2 pounds littleneck clams (scrubbed clean): The stars of our seafood pasta—make sure they’re fresh and sparkling!
1/4 cup chopped fresh parsley: Offers vibrant freshness and color to finish the dish.
Salt and black pepper to taste: Essential for seasoning and balancing all those lovely flavors.
Zest of 1 lemon: Adds zing and a fragrant lift, tying everything together.
Juice of 1 lemon: Brightens the sauce with citrusy tang.
Grated Parmesan cheese (optional): For those who crave a hint of salty, nutty richness (though feel free to go the traditional route without it!)

How to Make Linguine and Clams with Tomatoes Seafood Pasta

Step 1: Cook the Linguine

Bring a large pot of salted water to a rolling boil and drop in your linguine. Cook until just al dente, following the package instructions—remember, you want the pasta to have a little bite. Before draining, scoop out half a cup of that precious pasta water and set it aside. This starchy liquid will help bring the whole sauce together later.

Step 2: Sauté Garlic, Red Pepper, and Tomatoes

While your pasta is bubbling away, place a large skillet over medium heat and pour in the olive oil. Add the minced garlic and red pepper flakes (if you’re using them); in just a minute, the aroma will fill your kitchen. Toss in the halved cherry tomatoes and cook for another 3 to 4 minutes, letting them soften and begin releasing their bright juices into the pan.

Step 3: Simmer with Wine and Steam the Clams

Pour the dry white wine into your skillet and bring everything to a lively simmer. Now, scatter the scrubbed clams into the pan, giving them space to open up. Pop a lid on and let them steam for 5 to 7 minutes. The moment they peek open, they’re ready! (If any stay stubbornly shut, set them aside—they’re not safe to eat.)

Step 4: Combine and Finish

Slide the cooked linguine straight into the skillet along with lemon zest, lemon juice, and a splash of the reserved pasta water. Toss everything gently so the pasta is coated with the gleaming sauce and the clam juices seep into every strand. If needed, add another splash of reserved pasta water for extra silkiness. Taste and adjust with salt and pepper.

Step 5: Garnish and Serve

Just before serving, shower the Linguine and Clams with Tomatoes Seafood Pasta with a flurry of fresh parsley. If you’re a fan, sprinkle on a little grated Parmesan (but don’t worry, the dish is perfection even without it). Serve piping hot, with extra lemon wedges alongside for that final flourish.

How to Serve Linguine and Clams with Tomatoes Seafood Pasta

Garnishes

Finishing touches can elevate this dish from delightful to unforgettable. Alongside the lemon zest and parsley, consider an extra grind of black pepper, a drizzle of fruity olive oil, or a scattering of toasted breadcrumbs for crunch. A side of extra lemon wedges lets everyone add as much zing as they crave.

Side Dishes

This vibrant pasta is lovely with a crisp green salad—to balance out the flavors—or a plate of grilled or roasted vegetables. A warm, crusty loaf of Italian bread is practically essential for mopping up the luscious sauce of the Linguine and Clams with Tomatoes Seafood Pasta. And if you’d like to keep things coastal, a chilled glass of the same dry white wine you cooked with is pure bliss.

Creative Ways to Present

For a showstopping presentation, serve the pasta piled high on a large platter, nestling the open clams on top and tucking in a few whole cherry tomatoes for color. Garnish generously for a bistro-style finish. For a fun twist, you can even serve individual portions in shallow bowls, swirling the pasta and arranging the clams artistically. However you plate it, this dish always invites a little celebration.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the pasta cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 2 days. The flavors meld together beautifully overnight, making tomorrow’s lunch an absolute treat!

Freezing

While it’s best enjoyed fresh, you can freeze the Linguine and Clams with Tomatoes Seafood Pasta if needed. Place the cooled pasta and clams in a freezer-friendly container and freeze for up to one month. For best results, remove the clams from the shells before freezing to save space and ensure even reheating.

Reheating

To reheat, place the pasta in a skillet with a splash of water or broth over medium-low heat. Stir gently until warmed through, adding a fresh squeeze of lemon and more parsley just before serving. Avoid microwaving, as the clams can become rubbery if overheated.

FAQs

Can I use canned clams instead of fresh?

Absolutely! If fresh clams aren’t available, canned chopped clams work in a pinch—just be sure to rinse them and reduce the cooking time, since they’re already cooked. Adjust salt, as canned clams can be brinier.

What’s the best wine to use for this recipe?

A dry white wine is key—think Pinot Grigio, Sauvignon Blanc, or even a crisp Chardonnay. Just be sure it’s something you’d enjoy drinking, as it will shape the flavor of your sauce!

Are there other types of pasta that work with Linguine and Clams with Tomatoes Seafood Pasta?

Linguine is traditional for this dish, but spaghetti or fettuccine are delicious alternatives. The key is to choose a long, sturdy pasta that holds up well with the sauce and clams.

What should I do if some clams don’t open?

Safety first! If any clams refuse to open after cooking, discard them. Eating unopened clams can pose a health risk, so it’s always best to err on the side of caution.

Is it traditional to add cheese to Linguine and Clams with Tomatoes Seafood Pasta?

It’s a bit of a hot topic! Traditionally, Italians skip the cheese with seafood pasta. But if you love the flavor combination, feel free to add a sprinkle of Parmesan for extra richness—after all, it’s your kitchen!

Final Thoughts

If you’re craving a meal that delivers sunshine and seaside charm in every forkful, Linguine and Clams with Tomatoes Seafood Pasta is the answer. Its vibrant flavors and simple elegance make it a joyful recipe to share, whether for a bustling family dinner or a quiet evening at home. Don’t wait for a special occasion—treat yourself and your loved ones to this unforgettable pasta soon!

Linguine and Clams with Tomatoes Seafood Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the flavors of the sea with this delightful Linguine and Clams with Tomatoes Seafood Pasta. This classic Italian dish combines tender linguine with briny littleneck clams, sweet cherry tomatoes, and a hint of citrus for a refreshing and satisfying meal.

Ingredients

Scale

Linguine Pasta:

12 oz linguine pasta

Tomato Clam Sauce:

2 tablespoons olive oil
4 cloves garlic (minced)
1/2 teaspoon red pepper flakes (optional)
1 pint cherry tomatoes (halved)
1/2 cup dry white wine
2 pounds littleneck clams (scrubbed clean)
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Zest of 1 lemon
Juice of 1 lemon

Optional:

Grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Cook Linguine: Boil salted water and cook linguine until al dente. Reserve 1/2 cup of pasta water.
Prepare Tomato Clam Sauce: Saute garlic and red pepper flakes in olive oil. Add cherry tomatoes, cook, then pour in white wine. Add clams, cover, and cook until they open.
Combine and Toss: Add cooked linguine to the skillet with lemon zest, lemon juice, and pasta water. Season with salt and pepper.
Serve: Garnish with parsley. Optionally top with Parmesan cheese.