Linguine alle Vongole {Linguine with Clams}

I can NOT believe that I have NOT posted my recipe for Linguine and Clams. It is up there on my list of favorite pasta dishes. Of course, you know by now my absolute favorite is Spaghetti alla Carbonara but this comes pretty close. I tend to prefer a white sauce with my Linguine and Clams so that’s what you’re getting today. Don’t worry I’ll eventually post my red sauce recipe too ; ) I’m a equal opportunity Linguine and Clams eater!

I use little neck clams as they’re smaller, cook faster and are just easier to deal with on the plate. You’ll need to be sure to wash and scrub them really well behind the shell ; ) As they tend to be a little gritty. And no one wants a bunch of sand in their sauce!

You’ll know when the clams are ready because they’ll pop open and drink up all of the loverly white wine, butter and garlic {and hey if a couple of extra cloves of garlic fell in the sauce that could never be a bad thing} goodness. If they don’t open go ahead and toss them in the can as they might be a bad apple ; ) Trust me you don’t want to risk it.

As always, please don’t use a wine that you wouldn’t drink yourself. It’s not fair to the pasta ; )


Print This Recipe

Linguine alla Vongole {Linguine with Clams}
What you’ll need:
1 pound Linguine
4 tablespoons extra virgin olive oil
1/4 cup onion – minced
4 cloves garlic – minced
1 cup dry white wine
2 tablespoons fresh flat leaf Italian Parsley – roughly chopped {plus additional to garnish if desired}
16 little neck clams – cleaned and scrubbed
2 tablespoons unsalted butter
1 lemon

What to do:
1. Place a large pot of well seasoned water onto boil. When water boils, add linguine and cook until al dente. Reserve some of the pasta water in case necessary.

2. Into a deep sided pan, add oil and heat over medium heat. When hot, add onion, garlic and cook until aromatic {just a minute or two}. Add wine, parsley, and clams. Cover with lid and cook until clams have opened. NOTE: discard any clams that do not open after cooking. Once clams have opened add butter and give a nice squeeze of lemon juice.

3. Add drained pasta to pan. Check for seasoning, add salt if necessary. If mixture is too thick add a little of the reserved pasta water and toss to combine. Garnish with additional chopped parsley if desired.

Buon Appetito!


  1. 1

    this has always been my absolute favorite pasta dish! I can’t wait to try your version–it looks great!

  2. 2

    Such a beautiful photo!

  3. 3

    One of my favorite dishes! Looks delicious.

  4. 4

    I’ve never actually had clams before (!!!) but I love lingine paired with just about everything! Yum 🙂

  5. 5

    The best of the best pastas, thanks for the great recipe and photos.

  6. 6

    Gorgeous pasta, Paula!

  7. 7

    Linguine with clams has always been one of my all time favorite pasta dishes. The fusion of white wine, butter and shell fish is splendid! Beautiful Paula!

  8. 8

    Oh, just beautiful! Your posts always make me want whatever you’ve made, immediately!

  9. 9

    Looks beautiful, Paula!

  10. 10

    I am madly craving this now, Paula. Linguine alle vongole is one of my favorites.

  11. 11

    Looks simple and delicious!

  12. 12

    I’m a big fan of this simple (and simply delicious) dish. And I’ll admit that even a fast version made with canned whole baby clams is a staple at our house for a quick weeknight meal. Love all the bio-available iron in those clams…

  13. 13

    Gorgeous! This definitely needs to be added to my repertoire…!

  14. 14

    This is one of my most favorite dishes of all time! Love the pictures!

  15. 15

    You just catapulted me back to my summer in Abruzzo, when my friend’s mom prepared this dish for me. I was just flabbergasted by shells amids the pasta, but I loved it! Thanks for awakening beautiful memories:)

  16. 16

    Looks superb – I love the beauty of the photos too.

  17. 17

    what a gorgeous dish! this looks so lovely. thank you for sharing this and have a great weekend.

  18. 18

    i love this Paula – one of my favorite dishes of all time; simple, easy and full of flavor!

  19. 19
    kristi myers /

    I made this last night, and I had never made linguini and clams before. It was so easy and delicious!! Thanks for making your recipes so simple, they are easy to make on weeknights!

  20. 20
    Jenn /

    Would chicken stock or vegetable stock be an ok substitute for the wine for those of us who don’t like the taste?

  21. 21
    MaryKay /

    Omg! Omg! Sooooooooooo yummy! I love cooking this clam recipe. Thank you so much for sharing. I love it.

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