Garlic and Tomato Clams with Linguine

Garlic and Tomato Clams with Linguine - Victoria

For a showstopping main course, dazzle guests with Garlic and Tomato Clams with Linguine. Bursting with flavor, the entrée boasts narrow strands of pasta tossed with a light white-wine broth kissed with crushed red pepper, green onion, and juicy grape tomatoes. Cooked attentively, hard-shell clams open to reveal delicate morsels of scrumptious seafood.

5.0 from 1 reviews
Garlic and Tomato Clams with Linguine
Makes 4 to 6 servings
  • 2 pounds small hard-shell clams
  • 1 (16-ounce) package linguine
  • 6 tablespoons butter
  • 6 cloves garlic, minced
  • ½ teaspoon crushed red pepper
  • ¼ cup minced green onion
  • 1 cup dry white wine
  • 2 pints multicolor grape tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh tarragon
  1. Scrub clams and place in a bowl of lightly salted water; let soak for 2 hours. Drain and rinse well, discarding any clams that fail to close to the touch.
  2. Cook linguine according to package directions; drain, transfer to a large bowl, and keep warm.
  3. In a large, deep skillet, melt butter over medium-high heat. Add garlic, red pepper, and green onion; cook, stirring constantly, for 30 seconds. Add wine and cook until wine is reduced to ½ cup. Add tomatoes and clams; cover and cook until shells have opened, about 8 minutes. Discard any unopened clams. Stir in parsley, thyme, and tarragon. Pour clam mixture over pasta; toss and serve immediately.

For more verdant recipes, see “Herb Lovers’ Garden” in the July/August 2019 issue, available at

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