Linguine with Clams (Linguine alle Vongole)

Name: Linguine with Clams (Linguine alle Vongole)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 3 to 4 pounds littleneck clams; 1 pound linguine; 1/4 cup olive oil; 5 to 8 cloves garlic; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1 cup dry white wine; 1/4 cup fresh lemon juice; 3 tablespoons unsalted butter; 1/3 cup chopped fresh parsley; kosher salt

User Reviews

5.0

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Clam Cleaning Time
30 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
723 kcal
Course
Main Course
Cuisine
Italian

Linguine with Clams (Linguine alle Vongole)

Orion Daniels

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This classic pasta dish in bianco, with fresh clams, garlic, and white wine is a family-favorite summer dinner that's easy to make.

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Ingredients

Servings

3 to 4 pounds littleneck clams , cleaned
1 pound linguine
1/4 cup olive oil , plus additional for serving
5 to 8 cloves garlic , chopped (quantity depending on how garlicky you like the dish)
1/4 to 1/2 teaspoon crushed red pepper flakes (more or less, to taste)
1 cup dry white wine (choose a bottle you'd drink)
1/4 cup fresh lemon juice (increase or decrease, to taste)**
3 tablespoons unsalted butter
1/3 cup chopped fresh parsley , plus 2 tablespoons for garnish
kosher salt

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Instructions

Sort and clean clams following the instructions in my Fresh Clams Guide.
Cook linguine in a large pot of salted boiling water until it's about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).
While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.
Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it's important not to overcook. Tent the bowl of cooked clams with foil. (A few clams might need a little extra time. Discard any clams that don't open after 10-13 minutes.)
Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.
Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy, but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.
Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.
At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls. We like to remove the meat from about half of the clams and leave half whole.
Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsely. Serve immediately with crusty bread for dipping.

Notes

Manila clams can be substituted for littlenecks, but they will take less time to steam open, 3-4 minutes total.
*The amount of kosher you'll need depends entirely on your clams. There have been times I've added upwards of a full teaspoonful of salt to the pasta before serving, and times when I've only needed a pinch.
**We love the bright flavor that 1/4 cup of lemon juice adds to the sauce. If you prefer less lemon, start with 2 tablespoons when steaming the clams, adding additional to the pasta in step 7, to taste.

Nutrition Information

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Calories 723kcal (36%) Carbohydrates 91g (30%) Protein 23g (46%) Fat 24g (37%) Saturated Fat 8g (40%) Cholesterol 38mg (13%) Sodium 324mg (14%) Potassium 386mg (11%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 875IU (18%) Vitamin C 14.4mg (16%) Calcium 69mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 723 kcal

% Daily Value*

Calories	723kcal	36%
Carbohydrates	91g	30%
Protein	23g	46%
Fat	24g	37%
Saturated Fat	8g	40%
Cholesterol	38mg	13%
Sodium	324mg	14%
Potassium	386mg	8%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	875IU	18%
Vitamin C	14.4mg	16%
Calcium	69mg	7%
Iron	3mg	17%