Linguine with Clams White Wine Tomatoes
Indulge in the coastal flavors of Italy with this vibrant Linguine with Clams in White Wine and Tomatoes recipe—a seafood lover’s dream. Tender linguine is tossed in a light, aromatic sauce of olive oil, butter, and white wine, infused with the heat of red pepper flakes and the sweetness of sautéed cherry tomatoes. Fresh clams lend a briny richness, while fragrant garlic and shallots build depth. Brightened with fresh parsley and a splash of lemon juice, this dish is both elegant and comforting. Ready in just 35 minutes, it’s a perfect weeknight dinner or show-stopping centerpiece for dinner parties. Pair it with crusty bread to soak up the flavorful sauce, and enjoy a true Mediterranean escape right at your table.
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Recipe Information
Ingredients
- 12 oz linguine
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 unit garlic cloves, minced
- 1 unit shallot, finely chopped
- 1 tsp red pepper flakes
- 1 cup white wine
- 1.5 cups cherry or grape tomatoes, halved
- 2 lbs fresh clams (littleneck or manila), scrubbed
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter has melted.
Add the minced garlic, chopped shallot, and red pepper flakes. Sauté for 1-2 minutes or until fragrant, being careful not to burn the garlic.
Pour in the white wine and stir to deglaze the pan, scraping any bits from the bottom. Increase the heat to medium-high and let the wine simmer for 2-3 minutes to reduce slightly.
Add the halved cherry or grape tomatoes and cook for another 3-4 minutes until they soften and release their juices.
Add the clams to the skillet and cover with a lid. Cook for 6-8 minutes, shaking the pan occasionally, until the clams open. Discard any that do not open.
Lower the heat to medium and add the cooked linguine to the skillet. Toss everything together, adding the reserved pasta water a little at a time until the sauce coats the pasta evenly.
Stir in the chopped parsley, fresh lemon juice, salt, and black pepper to taste. Cook for another 1-2 minutes to warm everything through.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 14.3 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 137.6 mg | 764% | |
| Potassium | 2772 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
