Clam Linguine, also known as Linguine alle Vongole, is a timeless Italian seafood classic that celebrates simplicity and fresh flavors. Originating from the coastal regions of Italy, this elegant pasta dish combines tender clams, garlic, olive oil, white wine, and herbs to create a light yet deeply satisfying sauce that perfectly coats strands of linguine.
What makes Clam Linguine so special is its balance—briny seafood flavor, aromatic garlic, a hint of heat, and a silky sauce made naturally from clam juices and pasta water. It’s refined enough for a dinner party yet simple enough for a comforting weeknight meal. Every bite feels like a taste of the Mediterranean.
Why I Love This Recipe
I love this recipe because it proves that great cooking doesn’t require complicated techniques or heavy ingredients. Clam Linguine lets high-quality seafood shine, and the sauce comes together effortlessly with ingredients you likely already have. It feels indulgent but light, elegant but approachable—everything I love about Italian cuisine.
Why This Is a Must-Try Dish
- Authentic Italian coastal flavors
- Light yet luxurious pasta dish
- Quick to prepare with simple ingredients
- Perfect for seafood lovers
- Elegant enough for special occasions
If you enjoy fresh, clean flavors and perfectly cooked pasta, this dish deserves a place in your kitchen.
Recipe Overview
- Course: Main Course
- Cuisine: Italian / Mediterranean
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: Approximately 520–560 calories per serving
Ingredients
- 12 oz linguine pasta
- 2 lbs fresh clams (littleneck or manila), scrubbed
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ cup dry white wine
- ¼ cup clam juice (optional, for extra flavor)
- Salt, to taste
- Freshly ground black pepper
- ¼ cup fresh parsley, finely chopped
- Zest of ½ lemon (optional)
- Lemon wedges, for serving
Cooking Directions
- Cook linguine in salted water until al dente. Reserve 1 cup pasta water.
- Sauté garlic and red pepper flakes in olive oil until fragrant.
- Add wine and clams, cover, and cook until clams open.
- Toss pasta with clams, sauce, and pasta water.
- Finish with parsley, pepper, and lemon zest.
Step-by-Step Preparation Method
Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve pasta water and drain.
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook gently without browning.
Step 3: Cook the Clams
Pour in white wine and clam juice. Add clams, cover, and steam for 6–8 minutes until clams open. Discard any unopened clams.
Step 4: Combine Pasta and Sauce
Add linguine to skillet. Toss with clam sauce, adding reserved pasta water as needed to create a silky texture.
Step 5: Finish and Serve
Remove from heat. Stir in parsley, black pepper, and lemon zest.
How to Serve Clam Linguine
- Serve immediately in warm bowls
- Garnish with fresh parsley and lemon wedges
- Pair with crusty bread to soak up the sauce
- Serve alongside a simple green salad
Recipe Tips
- Use fresh clams for best flavor
- Don’t overcook garlic—it should stay pale
- Salt pasta water generously
- Reserve pasta water for sauce consistency
- Serve immediately for best texture
Variations (Detailed)
White Sauce Clam Linguine
Add a splash of cream for a richer version.
Tomato Clam Linguine
Add cherry tomatoes or a spoon of crushed tomatoes.
Spicy Clam Linguine
Increase red pepper flakes or add Calabrian chili.
Garlic Butter Clam Linguine
Finish with butter for extra richness.
Mixed Seafood Linguine
Add shrimp, mussels, or scallops.
Freezing and Storage
Freezing
- Not recommended; clams become rubbery when frozen
Storage
- Refrigerate leftovers in airtight container
- Consume within 1–2 days
- Reheat gently on stovetop with a splash of water
Special Equipment Needed
- Large pot for pasta
- Wide skillet or sauté pan with lid
- Slotted spoon
- Tongs
- Measuring cups
Conclusion
Clam Linguine is a perfect example of Italian cooking at its finest—simple ingredients, thoughtful technique, and unforgettable flavor. Light yet satisfying, elegant yet comforting, this dish brings the taste of the sea straight to your table. Whether for a romantic dinner or a family meal, Clam Linguine is a recipe you’ll come back to again and again.
Clam Linguine
Clam Linguine, also known as Linguine alle Vongole, is a timeless Italian seafood classic that celebrates simplicity and fresh flavors.
Ingredients
Instructions
-
Step 1: Prepare the Pasta : Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve pasta water and drain.
-
Step 2: Sauté the Aromatics : Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook gently without browning.
-
Step 3: Cook the Clams : Pour in white wine and clam juice. Add clams, cover, and steam for 6–8 minutes until clams open. Discard any unopened clams.
-
Step 4: Combine Pasta and Sauce : Add linguine to skillet. Toss with clam sauce, adding reserved pasta water as needed to create a silky texture.
-
Step 5: Finish and Serve : Remove from heat. Stir in parsley, black pepper, and lemon zest.
