Fresh Tomato Linguine with Steamed Clams
Fresh littleneck clams, ripe summer tomatoes, garlic, white wine, and herbs create a light, vibrant sauce for linguine.
Serves: 4–6 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour
Why You’ll Love This Recipe
Ripe fresh tomatoes create a lighter, brighter sauce than canned tomatoes.
Removing the clams as soon as they open keeps them tender.
Fresh basil and parsley give the pasta a vibrant summer finish.
Finishing the linguine in the sauce allows it to absorb all the delicious flavors.
Ingredients
2 pounds ripe Roma or plum tomatoes
24 littleneck or Manila clams, approximately 2½–3 pounds
12 ounces dry linguine
3 tablespoons olive oil, divided
1 small red onion, finely chopped
6 garlic cloves, thinly sliced or minced, divided
¼ teaspoon crushed red-pepper flakes, optional
¾ cup dry white wine
½ teaspoon freshly ground black pepper
½ cup chopped fresh flat-leaf parsley, divided
¼ cup thinly sliced fresh basil, divided
1 teaspoon finely grated lemon zest, optional
Lemon wedges, for serving, optional
Equipment
Large pasta pot
Two large deep skillets, one with a lid
Large bowl
Colander
Fine-mesh sieve
Tongs
Instructions
1. Prepare the Tomatoes
For a smoother sauce, bring a large pot of water to a boil and cut a shallow “X” in the bottom of each tomato. Boil for 30–60 seconds, then transfer to a bowl of ice water and slip off the skins. Core, remove most of the seeds, and chop the tomatoes, reserving any juices.
For an easier, more rustic sauce, skip the peeling step and simply core and chop the tomatoes.
2. Clean the Clams
Discard any clams with cracked or damaged shells. If a clam is slightly open, tap it gently; discard it if it does not close. Scrub the clams thoroughly under cold running water and refrigerate until ready to cook.
3. Make the Tomato Sauce
Heat 2 tablespoons of the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened.
Add four of the garlic cloves and the optional red-pepper flakes. Cook for 30 seconds, stirring constantly.
Stir in the tomatoes with their juices and the black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.
4. Steam the Clams
Meanwhile, heat the remaining tablespoon of olive oil in a second deep skillet over medium heat. Add the remaining two garlic cloves and cook for 30 seconds. Pour in the wine and bring to a simmer.
Add the clams, cover, and cook for 5–8 minutes. Check frequently, transferring each clam to a clean bowl as soon as it opens. Discard any clams that remain closed.
Strain the clam cooking liquid through a fine-mesh sieve. For additional protection against grit, line the sieve with dampened cheesecloth or a clean coffee filter.
When cool enough to handle, remove most of the clams from their shells, reserving 6–8 in their shells for serving.
5. Cook the Linguine
While the clams cook, bring a large pot of water to a boil. Add the linguine and cook for approximately 2 minutes less than the package directions for al dente pasta.
Reserve 1 cup of the pasta cooking water, then drain the linguine without rinsing.
6. Finish the Pasta
Stir ¾ cup of the strained clam cooking liquid, half of the parsley, and half of the basil into the tomato sauce. Simmer for 3–5 minutes. Taste before adding any additional clam liquid, since its natural salinity can vary.
Add the linguine and toss over medium-low heat for 1–2 minutes, or until it is al dente and evenly coated. If needed, loosen the sauce with reserved pasta water, adding a few tablespoons at a time.
Gently fold in the shelled clams and the reserved clams in their shells. Cook for approximately 1 minute, just until warmed through.
Remove from the heat and add the remaining parsley and basil and the optional lemon zest. Divide among shallow bowls and serve immediately with optional lemon wedges.
Cook’s Notes
Purchase live clams from a trusted seafood market. Refrigerate them in a breathable container—never submerged in fresh water or sealed in an airtight container.
Littleneck or Manila clams both work well in this recipe.
Always strain the clam cooking liquid to remove possible grit. Add it to the sauce gradually because its natural salinity varies.
Roma or plum tomatoes provide the best texture. Leaving them unpeeled creates a more rustic sauce and saves time.
For an alcohol-free version, replace the wine with water and 1 tablespoon fresh lemon juice.
Make Ahead
The tomato sauce may be prepared and refrigerated in an airtight container for up to 2 days. For the best texture, steam the clams and finish the pasta shortly before serving.
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with a small splash of water. Freezing is not recommended.
Complete the Meal
Pair this pasta with one or two simple sides for an easy summer dinner:
Focaccia – Warm focaccia is perfect for soaking up every last bit of the fresh tomato clam sauce.