This Linguine alle Vongole is one of those dishes that looks (and tastes) like something you’d only find at a fancy seaside restaurant—but it’s surprisingly simple to make at home. Think tender linguine tangled with sweet briny clams, garlic, olive oil, a pinch of chili, and fresh parsley… it’s the kind of recipe that brings the coast right to your kitchen.
I first learned to make this from someone who believed seafood should never be overcomplicated. Let the clams shine, keep it clean, and always save some crusty bread for the sauce at the bottom of the bowl. Wise words.
Red Sauce or White?
If you’ve had this dish in Italy or at an authentic restaurant, you’ll know there are two classic versions—bianco (white) or rosso (red). The red includes tomatoes, while the white keeps things minimal with just olive oil, garlic, and herbs. Around here, we almost always go for the white version. It’s lighter, brighter, and really lets the clam flavor come through.
Ingredients You’ll Need
The Clams
The best version of this dish starts with fresh, live clams. If you can find vongole veraci (Carpet Shell Clams), use them—they’re meaty, sweet, and self-cleaning. But Manila clams, little necks, or even rayed artemis clams will do the trick too.
Avoid canned clams unless you’re absolutely in a pinch—they just don’t deliver the same fresh flavor or texture.
The Pasta
Linguine is my go-to. The shape is perfect for catching every bit of garlicky sauce. Spaghetti or vermicelli also work well, but I’d skip short pasta here—it just doesn’t hold the sauce the same way.
The Aromatics & Sauce
You really only need a few extras:
Garlic – fresh and plenty of it. I use 6–8 cloves, but you can dial that down.
Olive oil – extra virgin is best for both cooking and finishing.
Red chili flakes – or fresh red chili, for just the right amount of heat.
White wine (optional) – a dry wine like Pinot Grigio adds acidity, but you can skip it if you want a cleaner clam flavor.
Fresh parsley – finely chopped and added at the end for brightness.
Salt (maybe) – go easy; clams and their cooking liquid are already salty.
Step-by-Step Instructions
1. Clean the Clams
Rinse the clams well under cold water. Discard any with cracked shells. If you’re using a variety that tends to hold sand, rinse multiple times and let them sit in salted water for 20 minutes. You’ll also strain the cooking liquid later just to be safe.
2. Boil the Pasta
Bring a pot of water to a boil and drop in your linguine. No need to salt the water heavily—clams will handle that. Cook until al dente and reserve a little pasta water in case you want to loosen the sauce later.
3. Cook the Clams
Place the clams in a large pan with a lid. Cook over medium-high heat until they open up—usually 4–5 minutes. Discard any that stay shut.
Once cooked:
Remove half of the clams from their shells.
Strain the clam liquid through a fine sieve or cheesecloth to catch any sand.
4. Build the Sauce
In the same large pan, heat olive oil and sauté chopped garlic and chili flakes until just golden.
Add the clams (both shelled and unshelled), a splash of the filtered clam liquid, and white wine (if using). Let it simmer gently for 3–5 minutes until the alcohol burns off and the sauce becomes fragrant.
Tip: If the sauce looks too dry, add more clam liquid or a bit of reserved pasta water.
5. Combine and Finish
Toss in the drained linguine and mix everything over low heat until well combined. Drizzle in a little extra olive oil, stir through the fresh parsley, and you’re done.
Serve immediately with a final sprinkle of parsley on top—and don’t forget that bread to mop up the sauce.
Tips for the Best Linguine alle Vongole
Don’t overcook the clams – As soon as they open, they’re done.
Always strain the clam liquid – even the cleanest clams can have some grit.
Use good olive oil – It’s a key player in the flavor here.
Skip the cheese – Italians never add cheese to seafood pasta. Trust me, this doesn’t need it.
What to Serve With It
This dish is perfect as a main on its own, but it also pairs beautifully with:
A crisp green salad
Steamed asparagus or sautéed greens
A glass of cold white wine (or even prosecco)
Linguine with Clams (Linguine alle Vongole)
This classic Linguine alle Vongole is a true taste of Southern Italy—simple, elegant, and packed with the briny flavor of fresh clams. It's the kind of dish you can pull together quickly, yet it feels special enough for date night or dinner guests. With just a few fresh ingredients, this Neapolitan favorite speaks for itself.
Ingredients
- 11 oz (about 320g) linguine, vermicelli, or spaghetti
- 1.8 lbs (800g) fresh clams (roughly 200g/7 oz per person)
- 5–8 garlic cloves, finely chopped
- 1 tsp red chili flakes or 1 small dried red chili, finely chopped (adjust to taste)
- 4–5 tbsp extra virgin olive oil
- 1–2 handfuls fresh parsley, finely chopped
- Salt, to taste (often not needed due to the clams)
- 2.5 fl oz dry white wine (optional)
Instructions
- Prep the Flavors: Finely chop the garlic, parsley, and chili if using whole. For a milder flavor, remove chili seeds. Be careful while handling—wash your hands well before continuing.
- Clean the Clams: Rinse the clams under cold running water. Discard any that are cracked or won’t close. Some varieties may need extra rinsing or purging to remove sand (see tip below).
- Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook until al dente according to the package instructions. You usually won’t need to salt the water, as the clams add natural saltiness to the dish.
- Steam the Clams: While the pasta cooks, place the clams in a deep pan with a lid and cook over medium-high heat until they open—about 5 minutes. Remove from heat and let them cool slightly.
- Separate the Shells: Remove the meat from half the clams and leave the rest in their shells for presentation. Discard any unopened clams. If the clams released liquid, strain and reserve it—it’s full of flavor!
- Build the Sauce: In a large skillet, heat half the olive oil over medium heat. Add the garlic and chili, and sauté until fragrant. Add the clams (both shelled and unshelled), a splash of the reserved clam liquid, and white wine if using. Let it simmer gently for about 3–5 minutes, just until the alcohol cooks off and the flavors combine.
- Combine & Finish: Drain the pasta and add it directly to the pan with the clams. Toss everything together over low heat until well coated. Add the chopped parsley and drizzle with the remaining olive oil. Toss again, then plate immediately. Garnish with more parsley if you’d like.
Notes
- Purging (optional but helpful): Soak the clams in a bowl of cold salted water for 30 minutes. This helps release any sand inside. Repeat until the water runs clear.
- Safety note: Discard any clams that are broken or don’t open after steaming.
Serving Suggestions
- Serve with a chilled glass of dry white wine like Vermentino or Pinot Grigio.
- A slice of crusty bread on the side is perfect for soaking up any leftover sauce.
- Keep it light—this dish is all about the briny, garlicky simplicity.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 2207Total Fat 158gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 130gCholesterol 26mgSodium 718mgCarbohydrates 158gFiber 14gSugar 5gProtein 42g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Linguine alle Vongole is simple, elegant, and one of the most satisfying pasta dishes you can make at home. It’s the kind of meal that makes a random Tuesday night feel like a seaside escape. And once you see how easy it is, I promise it’ll make it into your regular dinner rotation.
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