Clam and Tomato Linguine

by Jane Curran on Thursday, 30 August 2012

This seafood pasta recipe is the ultimate in simplicity, where the quality of just a few ingredients really needs to shine

  • Rating
    0 ratings
    Rate this recipe
  • Serves 2

  • Cooking time 25 mins

  • Total time 25 mins

  • Calories 643 per serving


  • 25g (1oz) butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200g (7oz) linguine or spaghetti
  • 100ml (4fl oz) dry white wine or sherry
  • 1kg (2lb 4oz) clams
  • 200g (7oz) cherry tomatoes, halved
  • good handful chopped flat-leaf parsley


Choose the best pasta – dried pasta is used differently to fresh (in tortellini, ravioli and other stuffed dishes), but it's not inferior. You should buy at least Italian-made dried pasta, made to strict Italian government guidelines, covering the hard durum wheat flour it's made from to the length of drying time. Less is more – in the UK we tend to add too much sauce. Inferior pasta will lack flavour and be soggy. Look for Barilla, De Cecco, Saclà and Martelli among others.


  1. Melt the butter in a saucepan, add the onion and garlic and soften on a medium heat for 10 minutes or until the onion is translucent.

  2. Meanwhile, cook the pasta according to the pack instructions.

  3. Add the white wine or sherry to the onions, boil, then add the clams. Cover and heat until the clams open. Add the cherry tomatoes, replace the cover and cook for 2 minutes. Remove the lid and cook, stirring constantly for another minute. Take off the heat and stir in the pasta and parsley. Serve immediately.