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Linguine with Clams (Linguine alle Vongole)
5 from 63 votes

Linguine with Clams (Linguine alle Vongole)

Linguine with clams combines al dente linguine pasta with tender steamed littleneck clams enveloped in a garlic, olive oil, white wine, lemon, and red pepper flake sauce. Fresh parsley and butter complete the bright, savory dish reflecting classic coastal flavors.

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

Ingredients

  • 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 red pepper flakes more or less, to taste, crushed
  • 1 cup white wine choose a bottle you'd drink, dry
  • 1/4 cup lemon juice increase or decrease, to taste, fresh
  • 3 tablespoons butter unsalted
  • 1/3 cup parsley plus 2 tablespoons for garnish, chopped, fresh
  • kosher salt

Instructions

    Cup of Yum
  1. Sort and clean clams following the instructions in my Fresh Clams Guide.
  2. 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).
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.
  8. 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.
  9. 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 substitute for littleneck clams but require less steaming time (3-4 minutes).
  • Salt quantities vary based on clam brininess; adjust kosher salt in pasta water or at serving to taste.
  • Adjust lemon juice amount to preferred brightness, starting from 2 tablespoons and increasing up to 1/4 cup.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 723

% 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%

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