Name: Linguine with Clams (Linguine alle Vongole) Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 to 4 pounds littleneck clams, cleaned; 1/4 cup olive oil, plus additional for serving; 5 to 8 cloves garlic, chopped (adjust for preferred garlic intensity); 1/4 to 1/2 teaspoon crushed red pepper flakes (to taste); 1 cup dry white wine; 1/4 cup fresh lemon juice (adjust to taste); 3 tablespoons unsalted butter; 1/3 cup chopped fresh parsley, plus 2 tablespoons for garnish; Kosher salt; 1 pound linguine

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 (adjust for your garlic preference)

1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)

1 cup dry white wine (choose a bottle you’d drink)

1/4 cup fresh lemon juice (adjust to taste)

3 tablespoons unsalted butter

1/3 cup chopped fresh parsley, plus 2 tablespoons for garnish

Kosher salt

Instructions

Step 1: Sort and clean the clams thoroughly following proper guidelines to remove any sand.

Step 2: Cook the linguine in a large pot of salted boiling water until it is about a minute shy of al dente, about 8 minutes. Drain but reserve 1/2 to 1 cup of pasta water.

Step 3: While the pasta cooks, heat 1/4 cup olive oil in a large deep skillet or sauté pan over medium heat. Add chopped garlic and crushed red pepper flakes; sauté until garlic is lightly browned and fragrant, about 1-2 minutes.

Step 4: Add the white wine, lemon juice, and clams to the pan. Cover and steam over medium-high heat until clams open, about 5-8 minutes, gently shaking the pan occasionally. Remove opened clams to a bowl tented with foil, discarding any that do not open within 10-13 minutes.

Step 5: Whisk the butter into the simmering clam liquid left in the pan to create a rich sauce.

Step 6: Add the drained linguine to the pan, tossing to coat in the sauce. Cook for about 2 minutes until pasta finishes cooking and is al dente. Add reserved pasta water if the sauce feels dry.

Step 7: Stir in chopped parsley and season the pasta with salt, additional red pepper flakes, and lemon juice to taste.

Step 8: Decide whether to remove clam meat from shells or serve whole. A popular method is to remove meat from half of the clams and leave the rest in their shells for guests to shell themselves.

Step 9: Garnish with a drizzle of olive oil, fresh lemon wedges, and remaining parsley. Serve immediately, ideally with crusty bread for dipping in the sauce.

Tips & Variations

Soak clams in salted water for at least 20 minutes before cooking to help purge sand.

Use a good quality dry white wine as it significantly enhances the sauce flavor.

If you prefer less heat, reduce or omit the crushed red pepper flakes.

Fresh lemon juice brightens the dish—adjust it carefully to balance acidity.

For a richer sauce, add extra butter or finish with a splash of cream.

FAQs

Can I use frozen clams for this recipe?

Fresh clams are best for this dish to achieve the ideal texture and flavor. If using frozen clams, thaw completely and drain well; cooking times may vary and the sauce might be less vibrant.

What can I substitute for linguine?

Spaghetti or other long, thin pasta shapes like fettuccine or vermicelli work well as alternatives. Choose a pasta that holds sauce nicely and complements the clams.