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Linguine Alle Vongole

A summer favorite, pasta alla vongole brings the flavors of the sea to you. With only a few ingredients, it is critical to get the freshest clams possible. A fresh clam taste fresh and like the sea or ocean where it is from. I like to use small clams, or clam cockles. The smaller the better for this dish.

Serve with a nice crusty bread and white wine!

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Cuisine , ,
Courses ,
Prep Time: 5 mins Cook Time: 12 mins Total Time: 17 mins
Servings 2
Best Season

Linguine served in a white wine and clam sauce. 

  • 1 pound Clams
  • 1/2 pound Linguine
  • 1/4 cup White wine
  • 1 teaspoon Chili pepper (Finely diced)
  • 1 tablespoon Parsley (Finely chopped)
  1. Clean the clams

    Brush the outside of the clams with a hard bristle then place in a bowl of salted water. Mimicking the sea will help the clams purge any sand and grit. Place in the fridge for 2 hours. 

    Discard any clams that are open and do not close when giving them a tap.
  2. Cook the pasta

    Add the pasta to large pot of well salted boiling water. Cooking time will depend on the pasta. Cook for 2 minutes less than the package says for al dente. The pasta will finish cooking in the sauce. 

  3. Prepare the sauce

    In a skillet over medium heat add olive oil, chili pepper, and clams. Cook for a minute then add the wine. Cover and cook for 8-10 minutes, shaking the pan every couple minutes. The clams are done when they open up. 

    The cooking time depends on the variety of clams. For cockles, around 8-10 minutes. For other varieties of clams it can take as little as 3 minutes.
  4. Finish the pasta

    When the pasta is almost finished transfer it into the sauce, along with a small dash of pasta water. Toss in parsley and cook for 2 minutes.