Linguine With Clams, Roasted Tomatoes and Caramelized Garlic Recipe (2024)

Please stop perpetuating this myth about discarding clams that don't open. This myth was started by Jane Grigson in her 1973 book "Fish Book." Prior to that no cookbook made that recommendation, but since then hundreds have simply copied her advice without asking why. The way you tell if a clam is bad is BEFORE you cook it. If it's open, tap it with a utensil. If it doesn't close, discard it; it's dead. If it doesn't open after cooking, just pry it open.

Cooked as directed, but did Pernod as suggested by another. I've tried several clams and linguine recipes and this is the winner. The Pernod makes a big difference. Btw, I have access to the best, freshest fish ever here in Napa. I can shop at Osprey Seafood. These Christmas Eve clams were superb, the dish was perfect for Christmas Eve!

I'm sorry, folks, but the Pernod is a bad misdirection! You don't need it, unless you can't handle the beautiful brine the clams bring to this recipe. Think about it...the roasted tomatoes and garlic, not to mention the white wine, should provide all the counterpoint to the brine. Sadly, I love Pernod and jumped the gun. Don't make the same mistake!!!!!!

Made just as written and outcome was just right delicous. For cooks who said they subbed Pernod for white wine, Pernod is anise flavor spirit that @ 40% alcohol. If using a full 1/2 cup to replace the white wine, as some said they did, it will overpower the subtle flavors of this dish and be quite a lot more alcohol "hot" than the 13%'ish' white wine. If you want to use Pernod, just a splash at end is the way to use it. But this is so good as written, I wouldn't.

Delicious. Sauce was very flavorful; more so than expected. Must have fresh crusty bread! Mint was an interesting garnish. Will def make again.

Great recipe and somewhat uncommon combination of clams and tomatoes. I picked the tomatoes from the garden and roasted them. Instead of wine I used a cup of reduced home made fish broth with a splash of vermouth. As other commenters- I made the parsley choice.

Completely totally wonderful . Made in winter with frozen shellfish , hot house tomatoes . AWESOME . I can't wait for summer
My only comment is that I did not care for the mont -- made it with and with thyme and basil (which is what I had ) in a much smaller amount it like dirt a lot better -- which means I defended my portion and any extra strands as the cooks share

Made this as directed (although I had less than 4 dozen clams because the co-op ran out), and it turned out amazing. Bringing this into my weekly dinner routine. Thank you!

Delish! I'd only say to add way more tomatoes and garlic, and maybe throw some seafood stock or clam juice in Step 4 to make it a little more saucy.

Don’t use a baking sheet to avoid smoke

Dry vermouth, not Pernod

Use giant sauté pan.

Excellent! try a dry white wine and add 1/2 an ounce to one once of Pernod. One of the best pasta recipes we cooked. We admit fresh clams from cold water are the best. It helps that we can walk into the "backyard" and dig the clams directly from Fletcher Bay when the tide's low.

I have 2 cans of “whole gourmet ocean clams”, how might I modify this recipe to use them instead of fresh clams? (which I’ll definitely use next time, but I have the canned clams in my pantry now! :-)

I made one big adjustment to this recipe: to save energy, I roasted the tomatoes on the stovetop. Doing it that way, the garlic browned too quickly, so the timing was off. But it all worked out and was delicious. Just added a good handful of finely minced parsley at the end. The mint didn't appeal.

Fantastic, easy meal! It was a big hit!I added more fresh herbs- parsley and cilantro- but totally not necessary.I also added lemon and lemon zest which was nice.

Followed the recipe exactly (which I don’t normally do), and this was superb. The proportions of garlic, red pepper and black pepper were absolutely perfect. Was lucky enough to get super fresh cherry stone clams as well.

Excellent dish - added container of canned clams Cut pepper & red pepper flakes down a little

This dish was superb ! We added one small can of good quality clams and added the juice when spaghetti was added to the pot . I would cut the red pepper flakes and or pepper just a bit . This was great!

Very delicious!! I was only cooking for 2, so I halved the recipe. However, I kept the same amount of wine and added some saved pasta water to the sauce before finishing the pasta. I wanted it extra saucey and this really seemed to do the trick. I also added a shallot to the garlic & oil. Super yummy, easy, luxurious way to have seafood at home. A real snow-day treat. Really enjoyed the mint garnish, it was unexpectedly delightful.

Prepared this for 2 so halved the recipe. Used basil instead of mint and added langoustne and shrimp. Also added bacon, peas and onions. Used the roasted tomatoes and garlic and added a squirt of sun dried tomato paste. Also used canned clams because it was a quick meal and had no time to run to the seafood market. Used freshly made linguine. It was a hit!!Thinking of adding mushrooms sautéed with the bacon and onion next time.

This is excellent! Subbed basil for the mint and added a light grating of Parmesan. Delicious.