Linguine with Clams (Linguine alle Vongole)

Fresh littleneck clams steamed open in garlic, white wine and olive oil, tossed with linguine, parsley and a pinch of red pepper. A classic Italian seafood pasta; serves 4.

No added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 20 min
  • Purge clams 30 min
  • Total 1 hr 5 min
  • Yield 4 servings
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Linguine with open littleneck clams, garlic, olive oil and parsley in a bowl with lemon

Linguine alle vongole is the pride of Naples and of every Italian-American red-sauce restaurant that serves it with white clam sauce. Fresh clams open in a pan of garlic, olive oil and white wine, and their briny juices become the sauce.

The trick is finishing the pasta in the pan with the clam juices so it soaks up all that flavor.

Instructions

  1. Purge the clams. Soak the clams in cold water with the salt for 30 minutes so they release sand. Lift them out and rinse. Discard any with cracked shells or that stay open when tapped.
  2. Cook the pasta. Boil the linguine in well-salted water until 2 minutes short of al dente. Reserve 1 cup of the pasta water and drain.
  3. Steam the clams. While the pasta cooks, warm the oil in a large, deep skillet over medium heat. Add the garlic and pepper flakes and cook until the garlic is pale gold. Add the wine and clams, cover and cook 5 to 8 minutes, until the clams open. Discard any that stay closed.
  4. Finish in the pan. Add the linguine to the skillet with a splash of pasta water and toss over high heat for 2 minutes, until the pasta is al dente and coated. Stir in the butter and parsley.
  5. Serve. Serve right away with lemon wedges.

Nutrition per serving (estimated)

760Calories
91 gCarbohydrates
4 gFiber
87 gNet carbs
29 gProtein
27 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

No added sugar

Tips

  • Do not let the garlic brown; it turns bitter.
  • Two 6.5-ounce cans of chopped clams with their juice can stand in; add them at the end just to heat through.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Best right away. Refrigerate leftovers, with the clams removed from their shells, up to 2 days; reheat in a skillet with a splash of water.

Questions about this recipe

What kind of clams are best?
Small littlenecks or Manila clams, which are tender and cook quickly.
Do Italians put cheese on clam pasta?
Traditionally no. Most Italians skip cheese on seafood pasta.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

More Italian recipes

All Italian recipes | All recipes | Cooking guide and safe temperatures