Description
Indulge in the ultimate seafood pasta extravaganza with this Linguine and Clams with Tomatoes recipe. A delicious dish featuring linguine, fresh littleneck clams, cherry tomatoes, and a burst of flavors from garlic, lemon, and parsley. Perfect for a special dinner or a weekend treat!
Ingredients
Scale
Linguine Pasta:
- 12 oz linguine pasta
Other Ingredients:
- 3 tablespoons olive oil
- 4 cloves garlic (thinly sliced)
- 1/4 teaspoon red pepper flakes (optional)
- 1 pint cherry or grape tomatoes (halved)
- 1/2 cup dry white wine
- 2 pounds littleneck clams (scrubbed and rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley (chopped)
- zest of 1 lemon
- juice of 1/2 lemon
Instructions
- Cook Linguine: Boil salted water and cook linguine until al dente. Reserve 1/2 cup pasta water.
- Sauté Aromatics: Heat olive oil in a skillet, sauté garlic and red pepper flakes. Add tomatoes and cook until soft.
- Add Clams and Wine: Pour in white wine, add clams, salt, and pepper. Cook until clams open.
- Combine and Serve: Toss drained linguine with the clam mixture. Add pasta water if needed. Stir in parsley, lemon zest, and juice. Serve hot.
Notes
- Use only fresh, tightly closed clams.
- You can use canned diced tomatoes in place of cherry tomatoes.
- For a richer finish, add a tablespoon of butter at the end.
- Pairs well with crusty bread and white wine.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
