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Linguine alle Vongole (Linguine with Clam Sauce) is a traditional Italian pasta dish from the coastal regions of Italy, especially popular in Naples and Venice. It features tender linguine tossed in a garlicky white wine and clam sauce—brightened with parsley, lemon, and olive oil. This dish is light, fresh, and surprisingly quick to make, with just a handful of quality ingredients.
⏱️ Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
🍳 Equipment
- Large pot (for pasta)
- Large sauté pan or skillet
- Colander
- Tongs
- Microplane or zester (optional, for lemon zest)
🧾 Ingredients (Serves 4)
🦪 For the Pasta and Sauce:
- 1 lb linguine
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes (optional)
- 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 2 (6.5 oz) cans chopped clams in juice (OR 2 lbs fresh littleneck clams, scrubbed)
- ½ cup clam juice (from the can or bottled)
- Salt & freshly cracked black pepper
- 2 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- ¼ cup fresh parsley, chopped
- Optional: zest of 1 lemon
🧄 Ingredient Notes
- Clams: Canned clams are convenient and work well. For a more traditional experience, use fresh littlenecks (steam until they open and discard any that don’t).
- Wine: A crisp, dry white wine balances the briny clams—avoid anything too sweet.
- Pasta: Linguine is classic, but spaghetti or fettuccine also work.
- Lemon: Adds brightness—don’t skip it!
👨🍳 Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente (about 1 minute less than package directions).
- Reserve 1 cup of pasta water, then drain.
2. Start the Sauce
- In a large skillet, heat olive oil over medium heat.
- Add sliced garlic and red pepper flakes (if using).
- Sauté for 1–2 minutes until fragrant, but don’t let the garlic brown.
3. Add Wine and Clams
- Pour in white wine and simmer for 2–3 minutes to reduce slightly.
- Stir in clams with their juice and extra clam juice.
- Add a pinch of salt and pepper. Simmer for 5 minutes.
- (If using fresh clams, add them now, cover, and cook until they open—about 6–8 minutes. Discard unopened ones.)
4. Finish the Sauce
- Lower heat and stir in butter, lemon juice, and lemon zest (if using).
- Add cooked linguine to the skillet.
- Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Serve
- Sprinkle with chopped parsley.
- Serve hot, with crusty bread or a simple green salad.
🍽️ Nutrition Facts (Per Serving, approx.)
- Calories: 550
- Protein: 30g
- Fat: 18g
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 2g
- Sodium: 800mg
💡 Tips & Variations
🔪 Tips:
- Don’t overcook pasta: It will finish cooking in the sauce.
- Balance the salt: Taste before adding extra salt—clam juice is naturally salty.
- Fresh clams? Soak in cold salted water for 20 minutes to purge sand.
🥂 Variations:
- Red clam sauce: Add 1 cup of crushed tomatoes after the wine for a tomato-based version.
- Creamy version: Stir in a splash of cream before serving.
- Add anchovies: Sauté 1–2 chopped anchovies with the garlic for an umami boost.
- Spicy: Increase the red pepper flakes or add a spoon of Calabrian chili paste.
