5 from 36 votes
Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
This linguine with clam sauce combines fresh and canned clams in a sauce of olive oil, garlic, shallots, and white wine. The pasta absorbs the flavorful clam broth, creating a dish with tender noodles and a bright seafood essence. The parsley adds freshness, and optional parmesan or red pepper flakes enhance the finishing touch.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
510 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
- ¼ cup olive oil
- 4-5 garlic finely minced cloves
- ½ shallot peeled and small diced
- 12 clam fresh rinsed
- ¾ cup white wine
- 10 ounces clam canned whole in juice
- 6.5 ounces clam canned chopped in juice
- parsley small bunch finely minced fresh
- 1 pound fresh pasta or dried pasta
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
- Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
- Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
- Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
- Add the pasta to a large pot of boiling salted water and cook until al dente.
- Strain the noodles and toss with the clam’s saucepan.
- Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Cup of Yum
Notes
- Eat this immediately after cooking for the best texture and flavor.
- To reheat, warm gently in a pan over low heat and add a splash of water or chicken stock to maintain sauce consistency.
- Store covered in the refrigerator for up to three days; freezing is not recommended.
- Fresh pasta is preferred for this dish but dried pasta can be substituted.
- Use a dry white wine like Pinot Grigio, Chardonnay, or Sauvignon Blanc for the sauce.
Nutrition Information
Calories
510kcal
(26%)
Carbohydrates
66g
(22%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
90mg
(30%)
Sodium
176mg
(7%)
Potassium
269mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
125IU
(3%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 510
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 176mg | 7% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.