Go Back
+ servings
linguine alle vongole served in a plate and a fork getting a bite
Print

📋Linguine Alle Vongole Italian Fresh Clams

Linguine alle vongole is a classic Italian dish with clams that 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.
Course Pasta
Cuisine Italian
Keyword linguine with clams, linguine witih Vongole, pasta with clams
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 633kcal

Ingredients

Instructions

Cook the vongole

  • Rinse the clams under fresh water and discharge the broken ones if you find any
    14 oz fresh vongole
  • 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
    1 clove peeled garlic cloves
  • Add the vongole and simmer covered until they are all open
  • Add the ½ white wine and let it evaporate for few minutes
    ½ cup dry white wine
  • 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

Prepare the clams for the pasta

  • 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 
    7 oz linguine pasta
  • Strain when ready and add them to the clams

Mix the clams with the linguini

  • Stir the linguini and the clams at low heat until combined. Add 1 tablespoon of extra virgin olive oil if needed
    3 tablespoon extra virgin olive oil
  • Add the chopped parsley and stir
    ¼ cup freshly chopped parsley
  • 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

Calories: 633kcal | Carbohydrates: 77g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 192mg | Potassium: 305mg | Fiber: 3g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 10.5mg | Calcium: 48mg | Iron: 2.5mg