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Linguine with Clams
Linguine with Clams (Linguine alle Vongole) is a classic Italian pasta dish featuring tender clams, garlic, white wine, and fresh parsley.
Elegant yet simple, this recipe from deesviral is perfect for weeknight dinners or special occasions when you want to impress with minimal effort.
Introduction
Few pasta dishes capture the heart of coastal Italian cooking like Linguine with Clams.
Light but deeply flavorful, it pairs the briny sweetness of clams with al dente linguine and a delicate sauce of olive oil, garlic, and white wine.
A sprinkling of fresh parsley and a squeeze of lemon tie it all together.
This dish is a favorite in Italian trattorias—and now, with this easy recipe, you can bring the same elegance to your own table.
The best part? It comes together in under 30 minutes, making it as practical as it is delicious.
Ingredients
- 1 lb (450 g) linguine pasta
- 2 lbs (900 g) fresh littleneck clams, scrubbed and rinsed
- 4 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup dry white wine
- 1/2 cup reserved pasta water
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges (for serving)
Clams: Fresh clams are best, but you can substitute canned clams (use with their juice) for convenience.
Wine: A dry Italian white such as Pinot Grigio or Soave works beautifully.
Heat: Adjust red pepper flakes to taste.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté until fragrant, about 1 minute.
- Add clams and white wine. Cover and cook 6–8 minutes, shaking the pan occasionally, until clams open. Discard any that remain closed.
- Remove clams with a slotted spoon. Add drained pasta and reserved pasta water to the skillet. Toss in the clam juices until coated.
- Return clams to the pan. Season with salt and pepper. Stir in parsley.
- Serve immediately with lemon wedges and extra parsley, if desired.
Storage & Make-Ahead
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.
- Freezer: Not recommended, as clams and pasta lose texture.
- Make-ahead: Scrub and rinse clams in advance; store in the fridge covered with a damp cloth until cooking.
Why This Recipe Works
- Simple base: Olive oil, garlic, and wine highlight the natural flavor of clams.
- Starch water: Reserved pasta water creates a silky sauce that clings to noodles.
- Fresh parsley and lemon: Add brightness to balance the briny richness.
Expert Tips
- Soak clams in cold salted water for 20 minutes before cooking to purge grit.
- Don’t overcook clams—remove them as soon as they open to prevent chewiness.
- Use high-quality olive oil; it’s a key flavor here.
- Add a knob of butter at the end for extra richness if desired.
Frequently Asked Questions
Can I use canned clams? Yes, substitute two 6.5 oz cans with juice. Add clams near the end to avoid overcooking.
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What wine should I use? A dry white wine like Pinot Grigio, Sauvignon Blanc, or Soave pairs perfectly.
Can I make it spicy? Yes—add extra red pepper flakes or even a dash of chili oil.
Estimated Nutrition
~420 kcal per serving (estimate; varies by clams and pasta brand).
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