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.

Linguine with open littleneck clams, garlic, olive oil and parsley in a bowl with lemon
  • Prep 15 min
  • Cook 20 min
  • Purge clams 30 min
  • Total 1 hr 5 min
  • Yield 4 servings

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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.

Ingredients

  • 3 dozen littleneck or Manila clams, scrubbed
  • 2 tablespoons salt, for purging
  • 1 pound linguine
  • 1/3 cup extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 3/4 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1/3 cup chopped fresh parsley
  • Lemon wedges, for serving

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.

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.

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.

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