Linguine alle vongole featured image.

Linguine Alle Vongole

Linguine alle vongole (linguine with clams) in a delicious garlicky white wine sauce with a touch of red pepper flakes and parsley.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 719kcal
Author James


  • 1 pound linguine
  • 3 dozen little neck clams
  • 10 ounce can baby clams
  • 1/2 cup dry white wine
  • 4 small anchovies
  • 1/2 tsp crushed red pepper flakes
  • 10 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh parsley
  • 2 cups pasta water


  • Cook pasta to "al dente" in a large pot of salted ( 2 Tbsp kosher salt per gallon) water.  Chop or slice the garlic cloves.  Finely chop the parsley.  Chop 4 anchovies.  Separate the canned baby clams from their juice, reserving both.
  • In a large pan saute the garlic and anchovies on medium to medium-low heat in a 1/4 cup of olive oil.  Cook until the garlic is golden and the anchovies are slightly dissolved (about 5-7 minutes). 
  • To the same pan add the clams and the 1/2 cup of white wine.  Turn heat to medium-high and cover.  Remove clams as they open and set aside in a bowl tented with foil to keep warm.
  • After all the clams have opened (discard any that do not open after 7-10 minutes) add the parsley, reserved clam juice, 1/4 cup of pasta water and the 1/2 tsp of red pepper flakes.  Let the sauce thicken slightly for 2-3 minutes.
  • Add the al dente pasta to the sauce and turn heat to medium.  Thoroughly coat the pasta with the sauce for 1 minute.  Add the baby clams to the pasta to heat them through.  Taste test and adjust salt and hot pepper levels if required.
  • Finally add the whole clams to the pasta and mix once more.  Turn the heat off and drizzle a few tablespoons of extra virgin olive oil on top.  If more sauce is needed just add a few ounces of pasta water at a time to get the perfect consistency.  Enjoy!



  • The recipe makes 4 large or 6 moderate sized servings.
  • No salt was added due to the inherent saltiness of the clams, anchovies and the pasta water.  Adjust according to taste right before serving.
  • Any clams unopened after about 7-10 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.
  • Linguine alle vongole does not store well and should be eaten right away.


Calories: 719kcal | Carbohydrates: 65.6g | Protein: 40.3g | Fat: 30.9g | Cholesterol: 208mg | Sodium: 730mg