Traditional Linguine with Clams (Linguine alle Vongole)
Traditional Italian linguine with clams is a classic seafood pasta made with fresh clams, garlic, white wine, olive oil, and parsley. This restaurant favorite comes together in a light, flavorful sauce without cream.
Ingredients
- 1 Lb. linguine
- 2 Lb. fresh littleneck clams, scrubbed and cleaned
- 1/3 extra virgin olive oil
- 1 cup dry white wine
- 2 tsp red pepper flakes, optional
- 1/2 cup fresh Italian parsley, chopped
- 1 -2 cups reserved pasta water, as needed
- Salt and freshly ground black pepper, to taste
Instructions
- Clean the clams. Scrub the shells under cold running water. Discard any cracked clams or live clams that do not close when tapped.
- Cook the linguine. Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente according to the package directions. Reserve at least 2 cup of pasta water before draining. (always reserve more pasta water than the recipe calls for)
- Sauté the garlic. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes, if using. Cook for about 1–2 minutes until fragrant, being careful not to brown the garlic.
- Add the wine and clams. Pour in the white wine and add the clams. Cover the skillet and cook for approximately 5–8 minutes, shaking the pan occasionally, until the clams open.
- Add the pasta. Transfer the linguine to the skillet. Add a splash of reserved pasta water and toss well, allowing the pasta to finish cooking in the clam sauce for 1–2 minutes.
- Finish the sauce. Add the chopped parsley and toss again. Add more pasta water as needed to create a light, silky sauce. Taste and season with salt and pepper if needed.
- Serve. Divide among four bowls and serve immediately with extra parsley and crusty Italian bread, if desired. Discard any clams that remain closed after cooking.
Notes
Use fresh clams: Littleneck or Manila clams work beautifully. Keep them refrigerated until ready to use. Don't brown the garlic: Gently cooking it in olive oil creates the best flavor without bitterness. Save the pasta water: The starch helps the olive oil and clam juices come together into a silky sauce. Don't overcook the clams: Remove them from the heat as soon as they open. Adjust the salt at the end: Clams and their juices are naturally salty, so taste before adding more. Skip the Parmesan: Traditional Italian seafood pasta is typically served without cheese.