Linguine Alle Vongole Recipe Italian Fresh Clams

Linguine alle vongole, also known as spaghetti alle vongole, is a beloved Italian dish that has become popular worldwide. The dish is made with fresh Italian small clams called Vongole Veraci, known for their unique flavor and tender texture. The dish is traditionally prepared with a simple garlicky white wine sauce.

Jump to:

• Vongole Veraci
• Ingredients
• Instructions
• Top tips
• Substitution
• Vongole veraci vs Manila clams
• Recipes you might also like
• 📋Linguine Alle Vongole Italian Fresh Clams

Fresh garlic, parsley, and white wine complement and add flavors to the natural taste of the clams.

Depending on the region in which the dish is prepared, fresh cherry tomatoes or hot chili may also be added to the sauce, providing a delicious burst of additional flavor and heat.

The dish is typically served with linguine pasta.

However, spaghetti is also a popular choice and is often accompanied by a crisp white wine like pinot grigio or Sauvignon Blanc that helps to bring out the flavors of the seafood and herbs.

Whether enjoyed as a light lunch, a hearty dinner, or a special occasion dish, linguine alle vongole is a true classic of Italian cuisine that embodies the country's rich culinary traditions and love of fresh, high-quality ingredients.

Other traditional Italian seafood pasta dishes that can be served on a warm summer evening are: 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

Vongole Veraci

For this recipe, you need to use live clams.

Because clams live in the sand, they need to be cleared before you can cook them.

The fishmonger normally does it; ask when you buy them.

Nevertheless, there is always some sand left.

Therefore, I cook them first and filter the juice before adding it to the recipe.

The best type of clam for this recipe is the Vongole Veraci 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 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, which do not sound like an option.

Ingredients

This recipe is very simple and you only need a few ingredients:

• 7 oz - 200 gr of linguine. You can also use spaghetti. Long pasta is perfect for this dish as the pasta can be rolled around the seafood
• 2 garlic cloves
• ¼ cup of fresh parsley
• 3 tablespoon of extra virgin olive oil
• ½ dry white wine
• 6 fresh cherry tomatoes (optional if you want a red sauce)
• Black pepper

Instructions

1. Rinse the clams under fresh water and discharge the broken ones if you find any
2. In a large frying pan 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 at medium-high heat until all clams are open
4. Add the ½ white wine and let it evaporate for a few minutes
5. Remove the open clams from the pan with a ladle and keep them in a large bowl. Discharge the unopened clams as they are not safe to eat

Hint: you do not need to add salt, as the juices from the clams already have enough salt from the seawater

6. Filter the clam juice to discharge any residual sand
7. Put the cooked clams and the white clam sauce back in the pan, but do not cook them
8. Boil the linguine in a pot of salted water 1 minute less than what is written on the package instructions
9. Strain the pasta 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 black pepper

Hint: you can remove the empty shells but leave the whole clams in the plate

Top tips

• Use fresh live vongole
• Cook them just as they open, no longer than that
• Filter the juice in case there is any sand left
• Do not add salt to the clam juices, as they are already salty
• Use a good dry white wine
• Add some extra virgin olive oil and black pepper at the end
• Keep the pasta al dente

For more information on how to cook pasta like an Italian, read the article: 38 Tips On How To Cook Pasta Like An Italian

Substitution

Usually, pasta alle vongole is made with 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; ensure it is dry and not sweet.

You can add some fresh cherry tomatoes with garlic at the start of the cooking process, but I wouldn't add tomato sauce as it would have a too strong flavor.

As the taste of the vongole veraci is very delicate, I wouldn't add any other ingredients. Add some extra virgin olive oil and black pepper at the end if you wish. If the clams are frozen, add some hot chili flakes if you like spicy food.

Vongole veraci vs Manila clams

Vongole are edible mollusks 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.

The Vongola Verace and Manila Clams, are two clams found in the Mediterranean.

The Vongola Verace has a more elongated shape than the Manila and has raised streaks on its white-grey-yellowish shell that are shallower on the front and more accentuated on the back.

The Vongola Verace has separate siphons, earning it the nickname "cornuta," while the Manila clam has united siphons at the base and divided at the tip.

The Manila clam has a wider range of colors and less tender flesh than the Vongola Verace.

The Vongola Verace is the only "true clam" of the Mediterranean, while the Lupini or Vongole do not have siphons.

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

For seafood ideas for the Feast of Seven Fishes, check out this Web Story.

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