Linguine alle vongole is one of the most popular Italian seafood recipes. Learn how to make this restaurant-worthy dish in just 10 minutes!
Linguine alle vongole or linguine with clams, is a classic recipe of Italian cuisine, particularly of Neapolitan cuisine, where it's typically served on Christmas Eve.
Even though it looks very fancy, clam linguine is incredibly simple to make, with basic ingredients such as clams, garlic, red chili, fresh aromatic herbs, and, of course, pasta.
Just like pasta alla norma, spaghetti alla carrettiera, pasta with meatballs and most traditional recipes, every region has its own slightly adapted local version, and they're all insanely delicious, whether you go for the "red clam sauce" (with tomatoes) or "white clam sauce".
Today I'm sharing the original linguine alle vongole recipe, inherited from my Neapolitan grandpa, to which I added the advice of a few professional chefs.
Below you'll find all the tricks and tips and helpful step-by-step pictures.
I promise that you will get the best linguine with clams, super creamy and loaded with flavor, just like in the best Italian restaurants!
Linguine with clams is the perfect seafood pasta for any special occasion, from a Sunday with the family to an evening with friends, and of course, on Christmas Eve or New Year's Eve dinner!
Ingredients
Just like many popular Italian pasta dishes such as aglio e olio, or pasta alla carrettiera, this linguine alle vongole recipe calls for 5 ingredients.
Honestly, it doesn't get easier than this!
Here below you can find my ingredient recommendations:
- Pasta: Linguine is my go-to choice, spaghetti, fettuccine, mafaldine or any other long pasta shape will work great. I recommend using bronze-cut pasta made in Italy, Gragnano pasta is my favorite option.
- Clams: In Italy, we mostly use vongole veraci (small Manila clams), but littlenecks or white clams will work just as fine.
- Olive oil: Use the best-quality extra virgin olive oil you can find. It makes all the difference!
- Lemon zest: It really gives this seafood pasta a fantastic aromatic note.
- Fresh aromatic herbs: Fresh parsley or lemon thyme give this pasta recipe a beautiful refreshing note.
EXTRA TOPPINGS
- Tomatoes: If you want to make linguine with red clam sauce, simply sauté chopped cherry tomatoes or datterini tomatoes for a few minutes, then add the clams.
- Chili flakes: You can use fresh finely chopped red chili peppers or crushed red chili flakes.
- Garlic: Finely chopped, sliced or whole (and later discarded), stir fry a clove of garlic before adding the clams to the pan, for an extra layer of flavor.
How to make linguine alle vongole
Linguine with vongole is such a simple yet incredible dish!
Like many Italian dishes, it takes just a few minutes to make, and the sauce comes together while the pasta cooks.
Here you can find a quick overview of the recipe with step-by-step pictures.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Cook the spaghetti in plenty of lightly salted water11, for half the cooking time indicated on the package.
STEP 2. Saute the clams in olive oil with garlic, red chili pepper, lemon zest and aromatic herbs.
STEP 3. Pour the clam sauce through a sieve, and set it aside.
STEP 4. Transfer the linguine to the pan with the clams, add the clam sauce, and finish cooking the pasta, by adding a ladle of pasta water at a time, until the pasta is al dente.
Top your linguine with clams with fresh parsley, lemon zest, freshly cracked black pepper, and serve immediately!
Tips for the best clam linguine
- Choose bronze-cut pasta with a rough surface, which favors creaminess.
- After sauteing the clams filter the clam sauce with a cheesecloth to catch any leftover sand the clams might have released.
- Cook the clams briefly to prevent them from becoming rubbery!
- Do not use butter or cream for the sauce! Pasta water and clam sauce will give all the creaminess this dish needs.
- Transfer the halfway cooked pasta to the pan with the clam sauce and continue the cooking, adding a ladle of pasta water at a time, until the pasta is al dente, just like you cook risotto ( this is called "risottare" the pasta).
- This technique will allow the sauce to blend completely, transforming into the creamiest and most delicious linguine with clams ever!
More traditional Italian pasta recipes
- Pasta alla Norcina
- Mafaldine with Napoletana Sauce
- Bucatini Pomodoro
- Pasta e Ceci - Pasta with Chickpeas
- Pasta alla Norma
Did you try this recipe?
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Recipe
Linguine alle Vongole - Clam Linguine
Ingredients
- 12 oz linguine pasta
- 4 tablespoon extra-virgin olive oil
- 1 clove garlic, optional
- ½ fresh red chili pepper, deseeded and finely minced (optional)
- 2 lb fresh clams, cleaned, see notes
- 1 tablespoon fresh lemon thyme leaves and/or chopped parsley
- zest of 1 organic lemon
- Sea salt and black pepper to taste
Instructions
- Bring a large pot of water to a boil. Lightly salt the boiling water, and add in the linguine pasta. Cook until just halfway through the cooking time suggested on the package. Remove ¼ cup (60 ml) of pasta cooking water from the pot, and set it aside.
- Heat the extra-virgin olive oil in a large pan over medium-high heat. Add in the garlic and chili (if using) and a sprinkle of lemon zest, followed by the clams, and sauté all the ingredients for 2 minutes, then sprinkle them with fresh chopped parsley and/or lemon thyme.
- Cover the pot with a lid and simmer until the clams open, about 2 minutes. Discard the garlic clove and the clams that did not open, then pour the clam sauce through a sieve or cheesecloth, and set it aside.
- Drain the linguine pasta, and add it to the pan with the clams. Pour in the reserved filtered clam sauce and continue cooking the pasta, adding a ladle of reserved pasta water at a time, until the linguine are al dente.
- Remove the pan from the heat, sprinkle with the lemon zest and the remaining thyme leaves and parsley, and toss gently to combine all the ingredients.
- Serve immediately with freshly-cracked black pepper on top.
Notes
- Place the clams in a colander or large bowl. Rinse them under cold running water to remove any surface dirt or debris.
- Discard any clams that are cracked, broken, or remain open when tapped, as these may be dead and unsafe to eat.
- Fill a large bowl with cold water, and add ⅓ cup of salt per gallon of water to create a brine solution.
- Allow the clams to soak for at least 1 hour. During this time, they will expel sand and grit from inside their shells.
- After soaking, use a stiff-bristle brush to scrub the shells under running water to remove any remaining dirt and sand.
- After scrubbing, give the clams a final rinse under cold running water.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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