Linguine With Clams (Linguine Alle Vongole) Recipe

I make Clam Pasta with fresh clams, garlic, and a splash of white wine, a simple dish that became my family’s favorite summer dinner.

I love how two plain things, linguine and fresh little neck clams, can turn into something that feels fancier than it is. When the pasta drinks up the clam juices the whole dish gets this bright, briny lift that makes people hush at the table, curious.

My Clams Linguine never looks staged, its a little messy and honest, and thats the point, because those unpolished bits are where the best flavors hide. If you want a summer pasta that surprises and asks for seconds without trying too hard, this is the one.

Ingredients

• Clams bring briny ocean flavor and lean protein, low in fat, good iron.
• Linguine gives the carbs, fills you up, soaks up sauce, comfort food.
• Olive oil adds healthy fats and silkiness it’s better than butter sometimes.
• Garlic gives a pungent kick, some antioxidants and flavor that brightens the dish.
• Lemon adds bright acidity, cuts richness and gives a fresh pop.
• Parsley brings herb freshness, tiny vitamin boost, looks pretty and lightens it.
• White wine gives aromatics and acidity, helps steam clams and lifts sauce.
• Butter melts into silky richness, makes sauce glossy but add sparingly.
• Red pepper flakes kick spice, tiny amount gives warmth without heat overload.

Ingredient Quantities

• 1 lb (450 g) linguine
• about 2 to 3 lb (900 g to 1.4 kg) fresh little neck or Manila clams
• 3 tbsp extra virgin olive oil
• 3 to 4 garlic cloves thinly sliced or roughly chopped
• 1/2 cup (120 ml) dry white wine
• 2 tbsp unsalted butter (optional)
• 1/4 tsp red pepper flakes or a pinch if you prefer mild
• 1/4 cup chopped flat leaf parsley
• 1 lemon zested and juiced
• Kosher salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Rinse and purge the clams: toss out any cracked ones or any that stay open when tapped, then soak the rest in cold salted water (about 1 tablespoon salt per quart) for 20 to 30 minutes, change the water if it goes cloudy and scrub the shells, rinse well.

2. Bring a large pot of water to a rolling boil, salt it generously, cook the linguine until about 1 to 2 minutes shy of package instructions for al dente, then scoop out and reserve about 1 cup of the pasta water before you drain the pasta.

3. While the pasta cooks, heat the olive oil in a large wide skillet over medium heat, add the garlic and red pepper flakes and cook just until fragrant about 30 to 60 seconds, dont let the garlic brown or it gets bitter.

4. Pour in the white wine, turn the heat up to medium high and let it bubble and reduce for 1 to 2 minutes so the alcohol cooks off and the flavor concentrates.

5. Add the clams to the skillet, cover the pan, and steam until the clams open about 5 to 7 minutes, shaking the pan occasionally so the clams move around; discard any that remain tightly closed after this time.

6. Remove the pan from the heat, stir in the butter if using so the sauce turns silky, then add the lemon zest and lemon juice, chopped parsley, and a few grinds of black pepper; be careful with salt since the clams are already briny.

7. Add the drained linguine to the skillet and toss everything together with tongs, adding reserved pasta water a few tablespoons at a time to loosen the sauce and make it glossy — you may not need the whole cup.

8. Taste and adjust seasonings with salt, pepper, more lemon or red pepper flakes if you like it spicy; toss once more so the pasta soaks up the flavors.

9. Serve immediately, spooning clams and their juices over the linguine and finish with extra parsley and lemon wedges on the side.

Equipment Needed

1. Large pot for boiling the linguine and saving pasta water
2. Colander or pasta strainer
3. Large wide skillet with lid for steaming the clams
4. Tongs to toss the pasta with clams
5. Wooden spoon or heatproof spatula
6. Large bowl and a small stiff brush for soaking and scrubbing clams
7. Measuring cups and measuring spoons
8. Microplane or zester for the lemon
9. Chef’s knife and cutting board

FAQ

Linguine With Clams (Linguine Alle Vongole) Recipe Substitutions and Variations

• Linguine: swap with spaghetti or bucatini, both hold the sauce well; for gluten-free use a rice or corn pasta but watch the cook time, dont overcook.
• Clams: use mussels (same cook time) or peeled shrimp (shorter cook time), or canned clams (drain and rinse) if fresh ones arent available.
• Dry white wine: replace with low-sodium chicken broth or clam juice for no alcohol, or use dry vermouth for a similar flavor.
• Flat leaf parsley: swap with fresh basil or cilantro for a different herb note, or chopped chives if you want something milder.

Pro Tips

1) Undercook the pasta a bit so it finishes in the clam sauce, that way it actually soaks up the juices and doesnt go mushy. Save some pasta water and add it a few tablespoons at a time to get a glossy sauce, dont dump it all at once.

2) If the clams are gritty, let them sit longer in cold salted water and change it once or twice, you’ll be amazed how much sand comes out. Always toss any that are cracked or stay open after a firm tap, theyre bad news.

3) Keep garlic low and quick, dont let it brown or the whole dish tastes bitter. If you want a richer mouthfeel, stir in a small knob of butter off the heat so it melts into a silky finish.

4) Taste as you go with lemon and salt, add acid slowly until bright but not sharp, and be cautious with salt since clams already carry saltiness. If you want more heat use a pinch more red pepper flakes not a ton, you want a hint not to overpower the shellfish.