Italian Linguine Vongole Recipe (Pasta with Clams)
Linguine vongole is your ticket to Italy! Learn how to prepare this elegant dish with clams and wine for a cozy meal.
Equipment
- Large pot
- large skillet
- Large sauté pan
- Slotted Spoon
- Dry pan
- Fine-mesh sieve
- tongs
- wooden spoon
- Small bowl
- chef's knife
- cutting board
Ingredients
For the Pasta & Sauce:
- 1 ½ pounds fresh clams mix of littlenecks & cockles, scrubbed & purged in salted water
- 1 pound linguine bronze-cut preferred for better sauce absorption
- ¼ cup extra virgin olive oil plus more for finishing
- 6 cloves garlic thinly sliced
- 1 shallot minced
- ½ teaspoon Calabrian chili paste or red pepper flakes, adjust to taste
- ½ cup dry white wine Pinot Grigio or Sauvignon Blanc
- ¼ cup dry vermouth for herbal depth
- ½ cup fish stock or clam juice for extra brininess
- ¾ cup reserved pasta water
- 3 tablespoons unsalted butter for silkiness
- Zest of 1 large lemon
- Juice of ½ lemon
- ¼ cup fresh herbs mix of parsley, chives, and a little oregano
- Salt and black pepper to taste
For the Crispy Garlic-Breadcrumb Topping:
- ¼ cup panko breadcrumbs toasted in olive oil until golden
- 2 cloves garlic thinly sliced and fried until crispy
- Zest of ½ lemon
- 1 tablespoon chopped parsley
Instructions
Purge the Clams:
- Soak live clams in salted water for 30 minutes. Drain and rinse under cold running water to remove any grit.
Make the Crispy Garlic-Breadcrumb Topping
- Heat 1 tablespoon olive oil in a dry pan over medium heat.
- Add thinly sliced garlic cloves and cook, stirring, until golden brown and crispy (about 1-2 minutes). Remove and set aside.
- In the same pan, add panko breadcrumbs and toast until golden, stirring frequently.
- Stir in lemon zest and chopped parsley. Let cool, then mix in the crispy garlic. Set aside.
Cook the Pasta
- Bring a large pot of boiling water to a boil with a little salt.
- Cook linguine until just al dente, about 3 minutes shy of the package instructions.
- Reserve ¾ cup starchy pasta water, then drain the cooked pasta.
Make the White Clam Sauce
- In a large skillet over medium-high heat, add olive oil and sauté garlic cloves, shallot, and red pepper flakes until fragrant (about 1 minute).
- Pour in dry white wine and dry vermouth, letting it simmer for a couple of minutes to cook off the alcohol.
- Add clam juice (or fish stock) and bring to a gentle boil.
Cook the Clams
- Add whole clams to the large sauté pan, cover, and steam for 5-8 minutes, shaking occasionally.
- Use a slotted spoon to transfer the open clams to a large bowl.
- Discard any unopened clams after cooking.
Finish the Sauce
- Reduce heat to low heat, stir in unsalted butter, lemon juice, and lemon zest.
- Return the pasta to the large saucepan, tossing well with the sauce.
- Add a splash of starchy pasta water for the perfect consistency.
Serve Immediately
- Garnish with fresh parsley, black pepper, and lemon wedges.
- Sprinkle generously with the crispy garlic-breadcrumb topping for texture and extra flavor.
- Serve in shallow bowls with crusty bread to soak up the delicious juices.
Notes
- Pasta should finish cooking in the sauce – This allows it to absorb the flavorful juice from the cooked clams.
- Use the best clams you can find – Littleneck clams are the go-to, but manila clams also work beautifully.
- Don’t skip the butter – It’s the secret to a luscious, emulsified white wine sauce.
- Shake, don’t stir, the clams – This helps them open evenly without breaking.
- Always reserve pasta water – It brings the whole dish together for that restaurant-quality finish.
Nutrition Facts
Calories: 712kcalCarbohydrates: 93gProtein: 20gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 30mgSodium: 152mgPotassium: 388mgFiber: 4gSugar: 4gVitamin A: 657IUVitamin C: 7mgCalcium: 73mgIron: 3mg
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