Cherry Tomato Red Clam Sauce with Linguine Recipe

Name: Cherry Tomato Red Clam Sauce with Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound linguine; 3 tablespoons EVOO (extra-virgin olive oil); 5 to 6 anchovies; 1 red onion, finely chopped; 4 garlic cloves, chopped; 1 pint small cherry tomatoes; 1/2 teaspoon crushed red pepper flakes; 2 sprigs of oregano, leaves stripped and finely chopped; A handful of fresh flat-leaf parsley leaves, finely chopped; Black pepper; 1 cup dry white wine; 3 tablespoons butter, cut into small pieces; 3 pounds Manila clams, scrubbed; 1/2 cup fresh basil leaves, torn

Servings: persons

Salt
1 pound linguine
3 tablespoons EVOO (extra-virgin olive oil)
5 to 6 anchovies
1 red onion, finely chopped
4 garlic cloves, chopped
1 pint small cherry tomatoes
1/2 teaspoon crushed red pepper flakes
2 sprigs of oregano, leaves stripped and finely chopped
A handful of fresh flat-leaf parsley leaves, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manila clams, scrubbed
1/2 cup fresh basil leaves, torn

1
Bring a large pot of water to a boil, salt the water, and cook the pasta to just shy of al dente.
2
While the water comes to a boil, heat the EVOO in a large pot over medium to medium-high heat.
3
Add the anchovies and melt them into the oil.
4
Add the onions, garlic, and tomatoes to the pot and season with the red pepper flakes, oregano, parsley, and black pepper to taste.
5
Saute until the tomatoes burst and the onions are soft, 8 to 10 minutes.
6
Add the wine and reduce for 1 to 2 minutes, then melt the butter into the sauce and add the clams.
7
Cover the pot and cook the clams until they open, 6 to 7 minutes.
8
Discard any unopened clams and add the pasta to the pot.
9
Toss the linguine with the sauce for 2 to 3 minutes so the pasta absorbs the flavors.
10
Add the basil, taste to adjust the seasonings, and serve.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salt, 1 pound linguine, 3 tablespoons EVOO (extra-virgin olive oil), 5 to 6 anchovies, and more.

Yes, Cherry Tomato Red Clam Sauce with Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cherry Tomato Red Clam Sauce with Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions