Linguine alle Vongole (Linguine with Clams)

Linguine all Vongole is one of those dishes that looks like it took all day. It didn't. Fresh clams, white wine, garlic, and 30 minutes is all you need.

This post was created in partnership with Mer Soleil. All opinions are our own.

A classic Italian dish, made the right way

I've been making Linguine alle Vongole since my days working in professional kitches and it remains one of my favorite pasta dishes. The secret is using both canned and fresh clams together. The canned clams build the foundation of the sauce. The fresh clams add brininess and the kind of presentation that makes this dish look as good as it tastes.

It all comes together in 30 minutes but tastes like something you'd order at a coastal Italian restaurant. Like our Like our Pasta Pomodoro and Lemon Shrimp Pasta, this iis weeknight cooking at its best. Simple ingredients provide serious flavor.

What you'll need

• Linguine: flat pasta holds the clam sauce best. Don't substitute a short pasta here.
• Fresh clams: Little Neck Clams are our pick. Look for tightly closed shells.
• Canned clams: use whole clams and keep the juice. It's the foundation of the sauce.
• White wine: a dry white like Chardonnay or Pinot Grigio. We love this paired with Mer Soleil SILVER.
• Shallots: more delicate than onion and better match for seafood.
• Fresh lemon: juice goes into the sauce, zest finishes the dish.

👉 See recipe card below for exact quantities.

How to make it

1. Salt the pasta water generously. A well-salted pot of water is the only opportunity to season the pasta itself. Don't skip this step.
2. Build the sauce while the pasta cooks. Start with shallots and garlic in the olive oil, then add the canned clams, wine, and butter. The canned clams and their juice are doing the heavy lifting on flavor here.
3. Reserve pasta water before draining. This starchy water is what makes the sauce cling to every strand rather than pooling at the bottom of the bowl.
4. Add the fresh clams last. They go in with the pasta water right at the end. Cover the pan and cook until the shells open. Remove from heat immediately. Overcooked clams are tough and rubbery.
5. Finish off the heat. Stir in parsley and lemon juice after removing from heat to keep them bright and fresh rather than cooked down.
6. Serve immediately topped with with lemon zest and salt and pepper to taste.

Variations and substitutions

• No wine? Substitute extra clam juice or chicken broth. The sauce will be slightly lighter in flavor but still delicious.
• Pasta Options: linguine is our first choice but fettuccine, angel hair, or spaghetti all work. Spaghetti alle Vongole is just as popular in Italy.
• No fresh clams? Frozen clams in the shell work well. Steam them right in the bag. You can also use canned clams only. The taste is very similar.

Make ahead and storage

• Make ahead: the sauce can be made up to a day in advance and refrigerated. Cook the pasta fresh and combine just before serving.
• Store: refrigerate leftovers in an airtight container for up to 2 days.
• Reheat: warm gently in a sauté pan over medium heat with a splash of wine or broth to loosen the sauce.
• Freeze: not recommended. The clams become tough and the pasta texture suffers once thawed.

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