Linguine alle Vongole, or pasta with clams, is the quintessential Italian, and Italian-American dish that’s easier to make than you think! The briny clams, white wine, hot red pepper flakes and al dente pasta are a truly unforgettable combination!
Editor’s Note: Originally published on February 21, 2019. Updated with new photos, information, and improved recipe on July 1, 2024.
Linguine alle Vongole has always been a favorite dish of mine, and one I’d order frequently when at an Italian restaurant.
In fact, my version of pasta and clams is inspired by the one made at La Parma restaurant on Long Island and loaded with a ton of clams and garlic!
I use a combination of fresh clams, and canned clams for linguine alle vongole, differentiating it from my more budget friendly linguine with canned clams.
Make this anytime you’re craving a taste of the sea!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Clams. I’m using both fresh clams and canned clams. While the canned clams add some bulk to the dish, you can omit them if you want to use 100% fresh. For this recipe I’m using Little Neck clams which are midsized. Feel free to use any clams you’d like! Cockles are wonderful but much smaller so you’d likely need 5 dozen or so. Top Necks are Cherrystones are on the larger end so if you plan to use those, after steaming, remove the clam from the shell and chop into smaller pieces before adding to the sauce.
- Anchovies. These give a wonderful umami flavor to the linguine alle vongole and perfectly compliment the clams.
- Garlic. Depending on my mood I’ll either leave the garlic whole, or slice it. Feel free to do whatever you like!
- White wine. Use a dry white wine, such as Sauvignon Blanc.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Bring a large pot of lightly salted water (1 tablespoon per gallon of water) to boil. Note: This is about half the salt you’d normally use since the clams and anchovies are both very salty and the pasta water will be used later on. Drain 1 10-ounce can of baby clams through a strainer and reserve the liquid. Scrub and clean 3 dozen little neck (or other clams – see ingredient list above) clams. Slice 15 cloves of garlic, or leave them whole. Mince 1/4 cup of fresh parsley and set aside. (Photo #1)
- Heat a large pan or pot to medium-low heat with 1/2 cup of extra virgin olive oil. Add 15 cloves of garlic (sliced or unsliced) and 4 small anchovy fillets and saute until the garlic turns lightly golden and the anchovies dissolve. Take your time to get the garlic soft and golden but not burnt. (Photo #2)
- Once the garlic is golden, add 1/2 teaspoon of crushed red pepper flakes and cook for another 20-30 seconds. (Photo #3)
- Add 3/4 cup of dry white wine and the whole clams to the pan, turn the heat to medium-high and cover so that they steam. (Photo #4)
- Watch the clams and as they open, remove each one with a slotted spoon and place in a bowl tented with foil to stay warm. Discard any clams that do not open after steaming for 7-8 minutes. Note: Many clams will open after just a few minutes. Remove the lid and place those clams onto a plate and tent with foil. Cover again and repeat until all of the clams have opened. (Photo #5)
- While the clams are steaming, add 1 pound of linguine to the pot of boiling water and cook until 1 minute less than al dente reserving at least 2 cups of pasta water. Turn the sauce pan heat to medium and add half the parsley, reserved clam juice and 1 cup of pasta water. (Photo #6)
- Add the pasta to the sauce pan along with the canned baby clams and toss to thoroughly coat the linguine with the sauce. Continue to cook until the pasta is al dente. (Photo #7)
- Turn off the heat and remove the pan from the burner. Add the whole clams and 2 tablespoons of unsalted butter and mix. Taste test and season with salt and pepper if needed. If the pasta is dry, add more of the reserved pasta water a little at a time until the desired consistency is achieved, then serve the linguine with clams in plates and sprinkle with fresh parsley and a drizzle of extra virgin olive oil. Enjoy! (Photo #8)
Top tips
- The clams. Most clams purchased from the grocery store will be purged of their sand and can just be rinsed. If you buy the clams the day before making, you can store them in a bowl in your fridge lightly covered with a damp towel.
- Salinity. Clams are inherently salty, as are anchovies and for this reason, you may not need any additional salt. When salting your pasta water, use half the amount you’d usually use since the pasta water will be used for the sauce.
- Enjoy promptly. Linguine alle vongole is best enjoyed at the time it’s made so serve promptly!
More amazing clam recipes
If you love clams, check out these awesome recipes!
- Baked clams – stuffed oreganata style with a squeeze of lemon.
- New England clam chowder – with bacon, potatoes, and cream.
- Linguine with red clam sauce – Little Necks and pasta in a garlicky marinara.
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Linguine Alle Vongole
Linguine alle Vongole, or pasta with clams, is a simple but impressive dish that combines fresh clams and al dente pasta tossed together in a garlicky white wine sauce and finished with fresh parsley.
Ingredients
- 1 pound linguine
- 1/2 cup extra virgin olive oil
- 3 dozen little neck clams scrubbed and cleaned
- 1 10-ounce can baby clams drained, save the juice
- 3/4 cup dry white wine
- 4 small anchovy fillets
- 1/2 teaspoon crushed red pepper flakes
- 15 cloves garlic sliced, chopped, or whole
- 1/4 cup minced fresh parsley
- 2 tablespoons butter
- 2 cups pasta water will most likely not need all of it
Instructions
- Bring a large pot of lightly salted water to boil. Note: Due to the inherent saltiness of the clams, it is recommended to use less salt than normal.
- Heat a large pan or pot to medium-low heat with extra virgin oil. Add the garlic and anchovies and saute until the garlic turns lightly golden and the anchovies mostly dissolve. Add the hot red pepper flakes to the pan and cook for another 20-30 seconds.
- Add the wine and whole clams to the pan. Turn the heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
- While the clams are steaming add the linguine the pot of boiling water. Cook the pasta until it is 1 minute less than al dente and make sure to reserve at least 2 cups of the pasta water before draining.
- After all the clams have opened (discard any that do not open after 7-8 minutes) turn the heat down to medium and add half the parsley, reserved clam juice, and 1 cup of pasta water.
- Add the pasta to the sauce along with the chopped baby clams. Thoroughly coat the pasta with the sauce and continue to cook until al dente. Once the linguine is al dente turn off the heat and mix in the whole clams and butter.
- Taste test and season with salt and pepper if required. If more sauce is needed just add more of the reserved pasta water to get the perfect consistency. I prefer this dish to have a lot of sauce!
- Serve in plates with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Enjoy!
Notes
- The recipe makes 4 large or 6 moderate sized servings.
- No salt was added due to the inherent saltiness of the clams, anchovies, and pasta water. Adjust according to taste right before serving.
- Larger clams such as top necks or cherry stones can be used. Simply steam, removed from shells, and chop into bite size pieces.
- Any clams unopened after about 7-8 minutes of steaming are most likely dead and should be discarded.
- The extra reserved pasta water can loosen up the sauce if it dries out while waiting for guests to be seated. Use a few ounces at a time.
- Leftovers can be saved in the fridge for up to 3 days.
Nutrition
Calories: 621kcal | Carbohydrates: 78.9g | Protein: 24.1g | Fat: 20.3g | Saturated Fat: 5.5g | Cholesterol: 57mg | Sodium: 720mg | Potassium: 399mg | Fiber: 3.8g | Sugar: 3.9g | Calcium: 46mg | Iron: 13mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Editor’s Note: This recipe was originally published on February 21, 2019. It was completely updated on July 1, 2024.
Very similar to my personal recipe. I add a bottle or two of clam juice if I need more liquid. I like a little chopped shallot and I leave out the red pepper .
Love all of your posts and recipes big Itilian recipe lover
I’ve really enjoyed your show and your family.
And your recipes are truly Ike being home again
Winner winner linguine dinner! My whole family loved this. It’s easy to make, and really tasty. Loved it.
I’m so happy you and your family enjoyed, Kathleen!
Pasta with clams is my absolute favorite dish and when I saw this recipe I knew I just had to try it! Can’t wait to try (will be searching today for fresh clams)!! Hadn’t tried the olive oil mentioned yet but I will be looking for that also! Thank you for your presentation, looks absolutely delicious!!!
So happy you enjoyed, Greg!
I only found this site last month and I’ve already made this dish twice! I never realized how easy clams were to work with. I did leave out the anchovies, but there was still a ton of flavor. We’ve got a calendar marked up with other recipes we’ll be trying.
Hi Gillian, I’m so happy you enjoyed this one twice so far and really appreciate your comment!
Would love a baccala dish, also my dad would do a white fish in oven with onions an vinegar, if you have a recipe for that, love your videos, you cook like my family, thank you and God Bless
Hi Theresa, thanks for the comment. I have two baccala recipes here on the website (baccala fritters and baccala alla Napoletana), however, I don’t have the white fish with onions and vinegar recipe. Hope you enjoy!
Love the clam recipe .thank you fir everything you do..Your Mama Taught you well Jim. Sending Love to you n Family
Hi Agnes, I really appreciate the comment and so happy you enjoyed the recipe!