Linguine with Fresh Tomato Clam Sauce
Fresh littleneck clams, ripe summer tomatoes, garlic, white wine, and herbs create a light, vibrant sauce for linguine. The strained clam cooking liquid brings the dish together, while adding the clams at the end helps keep them tender.
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 sauce than canned tomatoes.
The clams are removed as soon as they open, helping them remain tender.
Straining the clam cooking liquid preserves its flavor while removing possible grit.
Fresh basil and parsley give the pasta a bright summer finish.
The linguine finishes cooking in the Sauce, allowing the flavors to come together.
Several clams remain in their shells for an attractive presentation.
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
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 bowl
Large saucepan or pasta pot
Colander
Large deep skillet or Dutch oven with a lid
Fine-mesh sieve
Cheesecloth or a coffee filter, optional
Tongs
Cutting board
Sharp chef’s knife
Instructions
1. Prepare the Tomatoes
Bring a large saucepan of water to a boil.
Use a small knife to cut a shallow “X” in the bottom of each tomato. Carefully lower the tomatoes into the boiling water and cook for 30–60 seconds, or until their skins begin to loosen.
Transfer the tomatoes to a bowl of ice water. When cool enough to handle, remove the skins.
Core the tomatoes, remove most of the seeds, and chop the flesh. Set aside with any accumulated juices.
2. Inspect and Clean the Clams
Discard any clams with cracked or damaged shells.
If a clam is open, tap it firmly against the counter. Discard it if the shell does not close.
Scrub the clams thoroughly under cold running water to remove any grit from the shells. Keep them refrigerated until ready to cook.
3. Begin the Tomato Sauce
Heat 2 tablespoons of the olive oil in a large deep skillet or Dutch oven over medium heat.
Add the red 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.
Add the chopped tomatoes with their juices and the black pepper. Bring the mixture to a gentle simmer.
Cook uncovered for 15–20 minutes, stirring occasionally, until the tomatoes break down and the Sauce thickens slightly.
4. Steam the Clams
While the tomato sauce cooks, heat the remaining tablespoon of olive oil in a separate large deep skillet over medium heat.
Add the remaining two garlic cloves and cook for approximately 30 seconds, just until fragrant.
Pour in the white wine and bring it to a simmer.
Add the cleaned clams and cover the skillet. Cook for 5–8 minutes, using tongs to remove each clam to a clean bowl as soon as its shell opens.
Discard any clams that remain closed after cooking.
5. Strain the Clam Liquid
Pour the clam cooking liquid through a fine-mesh sieve into a bowl or measuring cup.
For additional protection against grit, line the sieve with dampened cheesecloth or a clean coffee filter.
Let the liquid stand briefly, then avoid pouring any visible sediment from the bottom of the container.
6. Prepare the Clams
When the clams are cool enough to handle, remove most of them from their shells.
Reserve approximately 6–8 clams in their shells for serving.
Cover the clams loosely to keep them from drying out.
7. Cook the Linguine
Return the large saucepan of water to a boil.
Add the linguine and cook it for approximately 2 minutes less than the package directions for al dente pasta.
Before draining, reserve 1 cup of the pasta cooking water.
Drain the linguine without rinsing it.
8. Finish the Sauce
Add ¾ cup of the strained clam cooking liquid to the tomato sauce.
Stir in half of the parsley and half of the basil. Simmer for 3–5 minutes, allowing the flavors to blend.
Taste before adding additional clam liquid. The natural salinity of clams varies considerably, so add more only if needed for flavor and consistency.
9. Finish the Pasta in the Sauce
Add the drained linguine to the tomato sauce.
Using tongs, toss the pasta over medium-low heat for 1–2 minutes, or until it is al dente and evenly coated.
Add reserved pasta water a few tablespoons at a time if the Sauce needs loosening.
10. Add the Clams
Gently fold the shelled clams and the reserved clams in their shells into the pasta.
Cook for approximately 1 minute, tossing carefully, just until the clams are warmed through. Do not simmer them for an extended period.
Remove the skillet from the heat.
Add the remaining parsley and basil and the optional lemon zest. Toss gently to combine.
11. Serve
Divide the linguine among shallow bowls.
Arrange the reserved clams in their shells over the pasta and spoon the fresh tomato sauce over the top.
Serve immediately with optional lemon wedges.
Cook’s Notes
Purchase live clams from a trusted seafood market and keep them refrigerated in a breathable container. Do not store them submerged in fresh water or in an airtight container.
Littleneck and Manila clams both work well. Littlenecks have a firmer texture, while Manila clams are generally smaller and slightly sweeter.
Fresh Roma or plum tomatoes produce the best texture and flavor. Peel them for a smoother sauce or leave them unpeeled for a more rustic finish.
The salinity of the clam cooking liquid varies, so add it gradually and taste the sauce before adding more. Strain the liquid first to remove any grit.
For an alcohol-free version, steam the clams with water and 1 tablespoon fresh lemon juice instead of wine. The finished sauce will have a slightly different flavor.
Parmesan isn’t necessary for this dish—the fresh clams, tomatoes, garlic, wine, and herbs provide plenty of flavor.
Make Ahead
The tomato sauce may be prepared up to 2 days in advance and refrigerated in an airtight container. Peel and chop the tomatoes several hours ahead if desired. Steam the clams and finish the pasta shortly before serving for the best texture.
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 until just warmed through. Freezing is not recommended because the clams may become tough and the fresh tomato sauce may become watery after thawing.
Complete the Meal
Pair this pasta with one or two simple sides for an easy summer dinner:
Panzanella Salad – A fresh Italian bread salad with ripe tomatoes, cucumber, basil, and a light vinaigrette.
Focaccia – Warm focaccia is perfect for soaking up every last bit of the fresh tomato clam sauce.