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Linguine with clams is a classic Italian dish with what we call: Vongole Veraci. The clams are fresh and it is simply made with garlic, parsley and white wine. If you wish you can also add some fresh tomatoes.
What are clams
Clams are edible molluscs living between two shells. There are different types of clams, and while ocean clams are usually larger, Mediterranean clams are smaller. They are called Vongole in Italian and Palourdes in French.
Because clams live in the sand, they need to be cleared before you can cook them. It is normally done by the fishmonger, ask when you buy them.
Nevertheless, there is always some sand left, therefore I always cook them first and then filter the juice before adding it back to the recipe.
The best type of clams to use for this recipe are the Vongole Veraci which is a specific type of clams which are sweet and tender. You can also use different types of clams if you cannot find the Vongole Veraci, or even substitute with mussels.
If you really cannot find fresh seafood, you can use frozen ones. It will not be as nice but that is ok. I really wouldn’t use canned clams. I never tried canned clams, and they really do not sound like an option to me.
The other ingredients
This recipe is very simple and you only need a few ingredients:
- 7 oz – 200 gr of linguine
- 2 garlic cloves
- 1/4 cup of chopped parsley
- 3 tbsp of extra virgin olive oil
- 1/2 dry white wine
- 2 fresh tomatoes (optional if you want a red sauce)
- pepper
Ingredients substitution
Usually, the pasta used for this dish is linguine or spaghetti. You can roll them around the clams for a nice full bite. A short pasta would be too big and would overpower the clam.
You can use a good white wine, make sure it is dry and not sweet.
You can add some fresh tomatoes with the garlic at the starting of the cooking process, but I wouldn’t add tomato sauce as it would have a too strong flavour.
As the taste of the vongole veraci is very delicate I wouldn’t add any other ingredients. If you wish you can add some extra virgin olive oil at the end. If the clams are frozen, you can add some chilli if you like spicy food.
How to make the linguine with clams
- Rince the clams under fresh water and discharge the broken ones if you find any
- Fry in extra virgin olive oil the chopped garlic cloves until golden (you can add the chopped fresh tomatoes if you like a red sauce)
- Add the clams and simmer covered until they are all open
- Add the 1/2 white wine and let it evaporate for a few minutes
- Remove the clams from the pan with a ladle and keep them in a bowl. Discharge the clams that did not open
- Filter the juice from the clams to discharge any sand
- Put the clams and the filtered juice back in the pan, but do not cook them
- Boil the linguine in salted water 1 minute less than what is written on the package
- Strain when ready and add them to the clams
- Add the chopped parsley and stir
- Stir the linguini and the clams at low heat until combined. Add 1 tbsp of extra virgin olive oil if needed and pepper
Top tips for making the best Linguine with clams
- Use fresh clams
- Cook them just as they open, no longer than that
- Filter the juice in case there is any sand left
- Use a good dry white wine
- Add some extra virgin olive oil at the end
- Keep the pasta al dente
If you are looking for more Italian Seafood recipes, here is what I have published:
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Linguine With Clams
Ingredients
- 7 oz linguine
- 14 oz fresh clams
- 1 clove peeled garlic cloves
- 1/2 cup dry white wine
- 1/4 cup chopped parsley
- 3 tbsp extra virgin olive oil
- 1 tbsp salt for pasta
Instructions
- Rince the clams under fresh water and discharge the broken ones if you find any
- Fry in extra virgin olive oil the chopped garlic cloves until golden. you can add some chopped fresh tomatoes if you like a red sauce
- Add the clams and simmer covered until they are all open
- Add the 1/2 white wine and let it evaporate for few minutes
- Remove the clams from the pan with a ladle and keep them in a bowl. Discharge the clams that did not open
- Filter the juice from the clams to discharge any sand
- Put the clams and the filtered juice back in the pan
- Boil the linguine in salted water 1 minute less than what is written on the package
- Strain when ready and add them to the clams
- Stir the linguini and the clams at low heat until combined. Add 1 tbsp of extra virgin olive oil if needed
- Add the chopped parsley and stir
- The linguini with clams are ready to be served
Video
Notes
- The best type of clams to use for this recipe are the Vongole Veraci which is a specific type of clams which are sweet and tender. You can also use different types of clams if you cannot find the Vongole Veraci, or even substitute with mussels.
- As there is always some sand left, I always cook them first and then filter the juice before adding it back to the recipe.
- If you really cannot find fresh seafood, you can use frozen ones. It will not be as nice but that is ok. I really wouldn't use canned clams. I never tried canned clams, and they really do not sound like an option to me.
- Usually, the pasta used for this dish is linguine or spaghetti. You can roll them around the clams for a nice full bite. A short pasta would be too big and would overpower the clam.
- You can use a good white wine, make sure it is dry and not sweet.
- You can add some fresh tomatoes with the garlic at the starting of the cooking process, but I wouldn't add tomato sauce as it would have a too strong flavour.
- Use fresh clams
- Cook them just as they open, no longer than that
- Filter the juice in case there is any sand left
- Use a good dry white wine
- Add some extra virgin olive oil at the end
- Keep the pasta al dente
Nutrition
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Mediterranean Fish and Seafood
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This is one of my favourite seafood pasta recipes! My Sicilian hubby usually makes it for me so I’ve actually never cooked it myself! Yours looks yummy!
I saw that recipe on your site, beautiful
Oh man, I so miss seafood. This looks heavenly, perfect simple cooking at its best!
I see, I couldn’t be without more then a week
Oh, Laura! This is a gorgeous dish! One of Eric’s favorites, so I’ll have to make it for him!
Ah, you really should. Francesco loves it
I have wonderful memories of eating this outside in a cafe in Rome. It’s such a simple and delicious dish!
Nice, yes it is a classic
This is such a simple, classic pasta that never disappoints! Thanks for this yummy recipe!
thank you, it is a classic