Linguine alle Vongole (Linguine with Clams)

This elegant (but easy!) Linguine with Clams recipe is a classic family favorite that is in 30 minutes! Served in a light, flavorful white wine sauce with fresh clams, this Neapolitan dish is perfectly paired with Mer Soleil SILVER.

We're all about a meal that looks fancy but doesn't take long to make. Linguine alle Vongole is that kind of meal. Like our Pasta Pomodoro and Lemon Shrimp Pasta, it makes great use of simple, fresh ingredients, combining them to create a super flavorful meal that's guaranteed to please.

We prefer it with a glass of SILVER Chardonnay. This wine's bright acidity and distinct minerality bring out the flavor of our linguine recipe.

Jump to:

• Ingredients
• Instructions
• Top Tip
• Substitutions
• What to Serve with Linguine alle Vongole
• FAQ
• Related recipes
• Linguine alle Vongole recipe

Ingredients

• LINGUINE PASTA: this flat pasta holds the flavor best
• KOSHER SALT: to add to pasta water
• CANNED CLAMS: whole clams in cans work best
• CLAM JUICE: (leftover from canned clams, or use bottled clam juice)
• FRESH CLAMS: we like Little Neck Clams
• SHALLOTS: chopped
• WHITE WINE: we like chardonnay
• GARLIC CLOVES: whole garlic cloves, chopped
• OLIVE OIL: use the best extra virgin olive oil you can afford
• BUTTER: salted butter works best
• RED PEPPER FLAKES: for added flavor
• FRESH LEMON JUICE: (juice from 1 lemon + LEMON ZEST)
• ITALIAN PARSLEY: chopped
• SALT AND PEPPER: (to taste)

Instructions

1. Boil 8 quarts of water with ¼ cup salt. 
2. Cook linguine per package directions.
3. While pasta is cooking, start making the sauce in large sauté pan.
4. Add olive oil, shallots and garlic. Cook over medium heat for 2 minutes.
5. Add canned clams and clam juice along with red pepper flakes, white wine and butter. Cook over medium heat for 3-4 minutes.
6. When pasta is al dente, drain while reserving ½ cup of pasta water.
7. Add pasta to sauté pan and mix in, tossing to combine.
8. Add ½ cup of reserved pasta water and fresh clams and cover, reducing heat to medium low.
9. Cook until clam shells open and then remove from heat and stir in Italian parsley and juice from 1 lemon.
10. Serve warm, topping with lemon zest and salt and pepper to taste.

Top Tip

After years of making this dish in restaurants, Keith's preferred method is to use a blend of canned clams and fresh clams. This combination coaxes the best flavor (and makes a pretty looking dish).

Substitutions

• FORGO THE WINE: While we love the depth of flavor white wine adds to this recipe, you can easily substitute extra clam juice or chicken broth.
• PASTA OPTIONS: if you don't have linguine on hand, you can use fettuccini, angel hair, or spaghetti (Spaghetti alle Vongole is just as popular in Italy).
• CLAMS: If fresh are not available, it is okay to use frozen clams in the shell. You can also use canned clams only. The taste of the finished dish is very similar.

LOVE CLAMS? You've gotta try our famous New England Clam Chowder!

This post is sponsored by our friends at Mer Soleil. All opinions are our own.

What to Serve with Linguine alle Vongole

• Lemon Kale Salad
• Grilled Romaine Caesar Salad
• Rosemary & Olive Oil Focaccia, Garlic Bread or a French Baguette dipped in olive oil
• a chilled bottle of SILVER chardonnay

FAQ

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