Linguine alle Vongole (Clam Pasta)
Make Linguine alle Vongole (Clam Pasta), an Italian dinner recipe with linguine, fresh littleneck clams, extra virgin olive oil. It has about 35 min, about 550 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Linguine alle Vongole (Clam Pasta) is an Italian dinner recipe that takes about 35 min, makes 4 servings, has about 550 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonLinguine alle Vongole (Clam Pasta) ingredients
- 1 lb linguine
- 2 lbs fresh littleneck clams
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine (like Pinot Grigio)
- 1/4 cup fresh parsley, chopped
- to taste kosher salt
- to taste freshly ground black pepper
How to make Linguine alle Vongole (Clam Pasta)
- Submerge the clams in a large bowl of cold salted water for at least 20 minutes to encourage them to purge any sand. Discard any clams that are open and do not close when tapped.
- Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente.
- While the pasta cooks, heat the extra virgin olive oil in a large, deep skillet or Dutch oven over medium heat. Add the thinly sliced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant and the garlic is lightly golden, being careful not to burn it.
- Add the cleaned and drained clams to the skillet, then immediately pour in the dry white wine. Cover the skillet tightly with a lid and steam the clams for 5-7 minutes.
- Check the clams; they are done when their shells have opened. Discard any clams that remain closed after 7-8 minutes of steaming.
- Using tongs, transfer about half of the cooked clams to a separate bowl. Remove the clam meat from about half of those clams and set the empty shells aside.
- Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. Drain the linguine and immediately add it to the skillet with the clams and their cooking liquid.
- Add the reserved clams (both in-shell and shelled), chopped fresh parsley, and a splash of the reserved pasta water to the skillet. Toss everything together vigorously for 1-2 minutes, allowing the pasta to absorb the flavorful sauce.
- Season with kosher salt and freshly ground black pepper to taste, adding more pasta water if the sauce appears too dry. Serve immediately, garnished with extra fresh parsley if desired.
Linguine alle Vongole (Clam Pasta) FAQ
How do I make Linguine alle Vongole (Clam Pasta)?
Make Linguine alle Vongole (Clam Pasta) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Linguine alle Vongole (Clam Pasta)?
The main ingredients include linguine, fresh littleneck clams, extra virgin olive oil, garlic, thinly sliced, red pepper flakes. The full ingredient list is included on this page.
How long does Linguine alle Vongole (Clam Pasta) take?
This recipe takes about 35 min, depending on prep speed and kitchen equipment.
How many calories are in Linguine alle Vongole (Clam Pasta)?
Recipe Genius estimates about 550 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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