Linguine alle Vongole (Linguine with Clams)
Why this recipe works
- Clean seafood flavour: The clams steam in white wine, releasing their natural briny liquor into the sauce.
- Fast cooking: The pasta and clams cook in parallel, keeping the whole dish suitable for a quick dinner.
- Bright finish: Lemon, parsley and dry wine lift the richness of the olive oil and keep the sauce fresh.
Get the most out of this recipe
Ingredient notes
- Choose live, clean-smelling clams: Use fresh live clams with intact shells and a clean sea aroma; discard any cracked shells before cooking.
- Rinse thoroughly: Rinse the clams in several changes of cold water to help remove grit before they go into the pan.
- Use a dry white wine: A dry wine keeps the sauce savoury and light rather than sweet.
Common mistakes
- Do not brown the garlic: Cook the garlic gently until fragrant; browned garlic can make the delicate clam sauce taste bitter.
- Avoid overcooking the clams: Remove the pan from prolonged heat once the clams have opened, and discard any that remain closed.
- Do not make the sauce too wet: Add reserved pasta water gradually, tossing until the sauce looks glossy and clings to the linguine.
Timing notes
- Serve straight away: This dish is at its best immediately after tossing, while the pasta is glossy and the clams are just cooked.
- Prepare before you start: Have the clams rinsed, garlic sliced, parsley chopped and lemon ready before the pasta goes into the water.
Ingredient swaps
- Without wine: Use water instead of white wine and finish with a little extra lemon to keep the sauce bright.
- Change the herbs: Fresh basil can replace parsley for a softer, sweeter herbal note.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the linguine and cook until just shy of al dente, about 1 minute less than the packet suggests. Before draining, scoop out 150 ml of the pasta water, then drain.
- While the pasta cooks, warm the extra virgin olive oil in a large frying pan over a medium heat. Thinly slice the garlic, add it to the pan with the chili flakes, and cook for 30 to 60 seconds until fragrant but not coloured. Add the clams and toss to coat in the garlicky oil.
- Pour in the white wine, cover, and steam for 4 to 6 minutes, shaking the pan once or twice, until the clams open. Discard any clams that remain closed. Uncover and let the cooking liquor bubble for 1 minute to soften the alcohol.
- Add the drained linguine to the pan and toss well, adding a splash of the reserved pasta water as needed to make a glossy sauce that clings to the pasta. Finely chop the fresh parsley and stir most of it through. Taste and season with the remaining fine sea salt if needed.
- Cut the lemon into wedges. Serve the pasta straight away, finishing with the remaining parsley and a good squeeze of lemon at the table.
Recipe notes
Tips
- Rinse the clams in several changes of cold water and discard any with cracked shells; they should smell clean and of the sea.
- Keep the garlic on a gentle heat so it perfumes the oil without browning, which can make the sauce taste bitter.
- If you are pregnant, elderly, immunocompromised, or serving young children, ensure the clams are thoroughly cooked and all shells have opened before eating.
Substitutions
- Replace white wine with water for a non-alcoholic version; add a little extra lemon at the end to keep the sauce bright.
- Replace fresh parsley with fresh basil for a softer, sweeter herb note.
- Replace chili flakes with a smaller amount of hot sauce stirred in at the end for a smoother heat.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan with a splash of water until piping hot, and discard any clams that did not open during the original cooking.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Molluscs Wheat
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