Linguine Alle Vongole Italian Fresh Clams

Linguine alle vongole is a classic Italian dish made with fresh Italian clams called: Vongole Veraci. The vongole are cooked in a simple sauce made with garlic, parsley and white wine. In some Italian regions they also add some fresh tomatoes or hot chili.

Jump to:

• The other ingredients
• How to make them
• Top tips
• Ingredients substitution
• 20 rules to properly cook pasta
• Recipes you might also like
• 📋Linguine Alle Vongole Italian Fresh Clams

Vongole 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
• ¼ cup of chopped parsley
• 3 tablespoon of extra virgin olive oil
• ½ dry white wine
• 2 fresh tomatoes (optional if you want a red sauce)
• pepper

How to make them

1. Rinse the clams under fresh water and discharge the broken ones if you find any
2. 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)
3. Add the clams and simmer covered until they are all open
4. Add the ½ white wine and let it evaporate for a few minutes
5. Remove the clams from the pan with a ladle and keep them in a bowl. Discharge the clams that did not open

6. Filter the juice from the clams to discharge any sand
7. Put the clams and the filtered juice back in the pan, but do not cook them
8. Boil the linguine in salted water 1 minute less than what is written on the package
9. Strain when ready and add them to the clams
10. Add the chopped parsley and stir
11. Stir the linguini and the clams at low heat until combined. Add 1 tablespoon of extra virgin olive oil if needed and pepper

Top tips

• Use fresh vongole
• 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

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.

20 rules to properly cook pasta

If you are a novice cook, here are some important points you need to know to properly cook pasta:

1. Pasta should be boiled in salted water, adding salt after doesn't work
2. Add the salt as soon as you put the pan with water on the heat, so you don't forget
3. If you don't remember if you added salt to the water, taste the water
4. Use 1 tablespoon of salt per 4 quarts - 4 liters of water which should be enough for 1lb - 500 gr of pasta
5. Make sure the pot is large enough so the water doesn't overflow once you put in the pasta
6. If you put the lid on the pan, the water will get to the boiling point faster
7. Do not add oil to the water
8. The water should be boiling hot before you put the pasta in
9. Use a good pasta brand. My favorites are (in this order): Rummo, Garofalo, De Cecco. Barilla is my least favorite one but better than any other unknown brands
10. When you add the pasta, the water may stop boiling as the pasta lowers the water temperature. Put the lid on the pan until the water starts boiling again
11. Once the water boils remove the lid otherwise the foam will overflow from the pan
12. Stir the pasta from time to time
13. Keep the heat high so the water boils all the time
14. Always cook the pasta 1 minute less than what is written on the pasta box
15. Taste the pasta and drain immediately when "Al Dente" meaning still firm and chunky
16. Never leave the pasta floating in the water once it is cooked!!!!!
17. As soon as the pasta is drained, season immediately and stir.
18. If for whatever reason the seasoning is not ready, season the pasta with some extra virgin olive oil and stir
19. Once the pasta is ready and seasoned, it has to be served and eaten immediately
20. No parmesan in pasta with seafood, you can sprinkle toasted grated breadcrumbs or almonds

Recipes you might also like

If you are looking for more Italian Seafood recipes, you can check the category: Seafood

Also check the recipes below:

• Spaghetti Alla Bottarga Di Muggine
• Shrimp tomato pasta
• Shrimp zucchini pasta
• Pasta with Swordfish Ragu and Eggplants
• Pasta With Black Ink Cuttlefish Recipe
• Smoked Salmon Farfalle Recipe

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