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You are here: Home / Recipes / Pasta / Linguine With Clams

Linguine With Clams

Last modified on 28th November 2019. Originally posted on 6th April 2019 10 Comments

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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. #yourguardianchef #italianfood #italianrecipe #pasta #seafood

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.

linguine with clams served on a dish with the pan on the background

Table Of Contents
  • What are clams
  • The other ingredients
  • Ingredients substitution
  • How to make the linguine with clams
  • Top tips for making the best Linguine with clams
  • Linguine With Clams
  • Ingredients
  • Instructions
  • Video
  • Notes
  • Tips for making the best Linguine with clams
  • Nutrition
  • Recipes you might also like

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.

linguine with clams on a plate

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 for linguine with clams laid on the table

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.

cook the linguine

How to make the linguine with clams

    1. Rince 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 1/2 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

process steps to 4 linguine with clams

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

Linguine with clams process steps 6

Top tips for making the best Linguine with clams

      1. Use fresh clams
      2. Cook them just as they open, no longer than that
      3. Filter the juice in case there is any sand left
      4. Use a good dry white wine
      5. Add some extra virgin olive oil at the end
      6. Keep the pasta al dente

serving a portion of linguine with clams

If you are looking for more Italian Seafood recipes, here is what I have published:

    1. Shrimp Tomato Pasta
    2. Pasta with Swordfish Ragu and Aubergines
    3. Pasta With Black Ink Cuttlefish
    4. Smoked Salmon Farfalle

linguine with clams

If you are making this Linguine With Clams, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

linguine with clams
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5 from 5 votes

Linguine With Clams

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Pasta
Cuisine: Italian
Keyword: linguine with clams, linguine witih Vongole, pasta with clams
Servings: 2 people
Calories: 633kcal
Author: Laura Tobin

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
US Customary - Metric
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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

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Notes

Tips for making the best Linguine with clams

  • 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

Nutrition Facts
Linguine With Clams
Amount Per Serving
Calories 633 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 192mg8%
Potassium 305mg9%
Carbohydrates 77g26%
Fiber 3g13%
Sugar 3g3%
Protein 17g34%
Vitamin A 720IU14%
Vitamin C 10.5mg13%
Calcium 48mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipes you might also like

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

Also check the recipes below:

Shrimp tomato pasta
Light and fresh, this Shrimps tomato pasta is a perfect one-dish meal, full of sweetness from the shrimps and the cherry tomatoes.
Check out this recipe
Shrimp tomato pasta
Pasta with Swordfish Ragu with Aubergines
A delicious summer Ragu made with swordfish. I use the meat from behind the neck and around the top fin. It is tastier and costs half the price of the steak meat. Eating every part of the fish is a way of honouring its death.  #yourguardianche #pasta #seafood
Check out this recipe
Swordfish ragu aubergines
Pasta With Black Ink Cuttlefish Recipe
Though spooky it may look, you will love this pasta with black ink cuttlefish recipe. You can really taste the sea, no comparison to the commercial black pasta. And it is not difficult to make. #yourguardianchef #italianfood #italianrecipe #pasta #seafood
Check out this recipe
Pasta With Black Ink Cuttlefish Recipe
Smoked Salmon Farfalle Recipe
This recipe is very easy to prepare, the pasta should always be cooked and seasoned just prior to serving. If you are preparing it for a dinner party, you will only have to excuse yourself for a few minutes from your guests!. You can prepare everything you need beforehand, so the last minute preparation will be very quick.
Check out this recipe
Smoked Salmon Farfalle Recipe

Filed Under: Mediterranean Fish and Seafood, Pasta Tagged With: Easy, entertaining, Mediterranean, seafood

Previous Post: « Shrimp Tomato Pasta
Next Post: The Spooky Pasta With Black Ink Cuttlefish Recipe »

Reader Interactions

Comments

  1. Jacqueline Debono

    6th April 2019 at 6:27 pm

    5 stars
    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!

    Reply
    • Laura

      7th April 2019 at 9:31 am

      I saw that recipe on your site, beautiful

      Reply
  2. Brian Jones

    7th April 2019 at 9:32 am

    5 stars
    Oh man, I so miss seafood. This looks heavenly, perfect simple cooking at its best!

    Reply
    • Laura

      7th April 2019 at 11:19 am

      I see, I couldn’t be without more then a week

      Reply
  3. Beth Neels

    7th April 2019 at 5:40 pm

    5 stars
    Oh, Laura! This is a gorgeous dish! One of Eric’s favorites, so I’ll have to make it for him!

    Reply
    • Laura

      7th April 2019 at 6:37 pm

      Ah, you really should. Francesco loves it

      Reply
  4. Caroline

    7th April 2019 at 11:06 pm

    5 stars
    I have wonderful memories of eating this outside in a cafe in Rome. It’s such a simple and delicious dish!

    Reply
    • Laura

      8th April 2019 at 5:56 am

      Nice, yes it is a classic

      Reply
  5. Lesli Schwartz

    9th April 2019 at 12:45 am

    5 stars
    This is such a simple, classic pasta that never disappoints! Thanks for this yummy recipe!

    Reply
    • Laura

      9th April 2019 at 5:45 am

      thank you, it is a classic

      Reply

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Hello, welcome to my blog and thank you for stopping by. I am Laura and as an Italian living in France, I will share with you traditional European Mediterranean recipes. Cooking and eating together with family and friends are everlasting memories. I want to help you to make many more. Read More…

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