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Linguine and Clams (Spaghetti alle Vongole)

A quick and easy, classic seafood pasta dish using linguine or spaghetti and clams.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5
Calories: 448 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb linguine or spaghetti (good quality)
  • 3 Tbsp extra virgin olive oil
  • 3 cloves garlic chopped
  • ⅛ tsp cayenne pepper fresh or dried (optional)
  • 1 small bunch Italian parsley chopped
  • 4 oz dry white wine
  • 1 lb littleneck clams (fresh)
  • ⅛ tsp salt to taste
  • ⅛ tsp black pepper to taste

Instructions

    Cup of Yum
  1. (Soak the clams in advance of making the recipe. I sprinkle a little Kosher salt into the water and leave for an hour or two. Afterwards scrub them well, and rinse. If any are open and don't close when tapped against a hard surface, discard.)
  2. Before starting to cook the clams, pop the pasta into a pot of salted water at a rolling boil. Cook according to the time on the package to "al dente", when the inside of the pasta is still a little hard.
  3. Chop the garlic and parsley and add a little cayenne pepper, too, if you like.
  4. In a pan over medium high heat, add the garlic, then the parsley and hot pepper, if using.
  5. Before the garlic starts to brown, add the wine. Next, add the clams, and cover.
  6. Cook just as long as needed for them to open: usually about 5 minutes, but no more than 8 or 9 minutes (the larger the clams, the longer the cook time). Discard any that do not open at all. When ready, turn off the heat.
  7. Immediately add the linguine or spaghetti, straight from the pot using a pasta fork (do not drain the pasta unless you reserve a cup of the cooking water).
  8. Stir and toss to mix in the pasta with the clam sauce, adding some of the pasta water if needed (if it's too dry, it needs it). Serve immediately.

Notes

  • Fresh garlic is a must (do not use jarred, prechopped garlic), as well as good quality olive oil, like my friend Amy Riolo's award winning extra virgin olive oil from Abruzzo, Italy (enter code WELCOME10 for a 10% discount).
  • Italians have a "thing" about adding cheese to seafood, so if you don't want to stray from tradition, keep the cheese in the fridge. The reason is that the cuisines are seen as separate; mountain and inland food from animals (cheese) and seafood from the sea and therefore, coastal regions. Also, cheeses often have a very strong flavor, which can overpower delicate seafood. Adding cheese to seafood is in fact almost seen as a cardinal sin, haha! Now you know!
  • Fresh garlic is a must (do not use jarred, prechopped garlic), as well as good quality olive oil, like my friend Amy Riolo's award winning extra virgin olive oil from Abruzzo, Italy (enter code WELCOME10 for a 10% discount).

Nutrition Information

Serving 1 Calories 448kcal (22%) Carbohydrates 70g (23%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.002g Cholesterol 4mg (1%) Sodium 79mg (3%) Potassium 297mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1022IU (20%) Vitamin C 16mg (18%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 448

% Daily Value*

Serving 1
Calories 448kcal 22%
Carbohydrates 70g 23%
Protein 14g 28%
Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.002g 0%
Cholesterol 4mg 1%
Sodium 79mg 3%
Potassium 297mg 6%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1022IU 20%
Vitamin C 16mg 18%
Calcium 46mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.