Linguine and Clams (Linguine alle Vongole)

If you love simple Italian food that tastes restaurant-worthy and is ready in under 40 minutes, this Linguine and Clams (Linguine alle Vongole) recipe will become a favourite! It is quick, comforting and so satisfying. The garlic, white wine and clam juices create a silky sauce that coats every strand of pasta, while lemony toasted breadcrumbs add a crunchy finish that makes each bite pop.

Fresh clams, good olive oil and quality dried pasta turn a handful of ingredients into a dish that feels special enough for company but easy enough for a weeknight.

Why We Love This Recipe

• Affordable ingredients: Pantry staples and fresh clams create a gourmet result.
• Quick but impressive: Fast enough for a weeknight but elegant enough for guests.
• Bright, bold flavour: Garlic, wine, lemon and clams create incredible depth.
• Amazing texture: Crunchy breadcrumbs contrast beautifully with silky pasta.
• Classic Italian comfort: A dish that feels warm, simple and timeless.

Ingredients

Boiling the Pasta

• Water
• Kosher salt

Lemon Breadcrumbs

• Olive oil
• Panko breadcrumbs
• Garlic
• Lemon zest
• Kosher salt

Garlic White Wine Sauce

• Olive oil
• Garlic
• Anchovy fillets
• Red pepper chili flakes
• White wine

Fresh Clams

• Pasta clams (Manila clams or littleneck clams)

Pasta and Finishing

• Linguine
• Reserved pasta water
• Unsalted butter
• Fresh parsley
• Remaining lemon breadcrumbs
• Red pepper chili flakes
• Olive oil
• Lemon wedges

See the recipe card below for exact quantities.

Instructions

Prepare the Pasta Water

Bring the salted water to a boil in a large pot.

Make the Lemon Breadcrumbs

Heat the olive oil in a skillet over medium heat.

Add the panko and garlic. Cook, stirring often, until the breadcrumbs are golden, 5-7 minutes (do not burn garlic, lower heat if necessary).

Remove from heat and stir in the lemon zest and a pinch of salt. Set aside.

Build the Garlic Wine Sauce

Heat the olive oil in a large sauté pan over medium heat.

Add the sliced garlic. Cook until lightly golden on the edges, about 3 minutes. Add anchovies and red pepper chili flakes and cook until the anchovies melt. Stir in the wine and simmer until reduced by half.

Cook the Clams

Add the clams to the pan and toss to coat.

Cover and cook until the clams open, 5-7 minutes. Use a slotted spoon to transfer opened clams to a bowl, keeping the cooking liquid in the pan. Discard any unopened clams. Tent the open clams with foil.

Cook the Pasta in the Sauce

Add the linguine to the boiling pasta water and cook for about half the package time.

Scoop out about 2 cups of the starchy pasta water and keep it nearby. Using tongs, transfer the partially cooked pasta to the pan with the clam liquid.

Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

Finish and Serve

Remove from heat and stir in the butter and the parsley.

Toss in about one third of the breadcrumbs.

Serve topped with the clams, more breadcrumbs, remaining parsley, extra red pepper flakes, a drizzle of olive oil and lemon wedges.

Serving Suggestions

• Serve with a simple green salad with lemon vinaigrette.
• Add crusty bread to soak up the sauce.
• Pair with Pinot Grigio, Vermentino or another crisp white.
• Finish the meal with lemon sorbet or panna cotta.

Tips & Substitutions

Tips for Success

• Salt the pasta water well so the final dish is seasoned properly.
• Do not overcook the garlic. Light golden gives flavour without bitterness.
• Keep extra pasta water ready to loosen or thicken the sauce.
• Buy the freshest clams you can and scrub well before cooking.

Substitutions

• White wine: Replace with clam juice or chicken broth if needed.
• Anchovies: Leave out if preferred, though they disappear into the sauce and add savoury depth.
• Linguine: Spaghetti, fettucine or bucatini also work.
• Panko: Use homemade breadcrumbs or omit.

FAQ

Love this Linguine & Clams recipe? Try these next:

• Easy New England Clam Chowder
• Cioppino (Fisherman’s Stew)
• Spicy Linguine with Clams and Colossal Shrimp
• Spring Paella Mixta

Equipment Used: This Linguine and Clams (Linguine alle Vongole) recipe was made using pieces from my Hestan ProBond Forged Stainless Steel Ultimate Set, 10-Piece on my Hestan Dual Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Leave a Comment

If you get the chance to try this Linguine and Clams (Linguine alle Vongole) recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

📖 Recipe

Linguine and Clams (Linguine alle Vongole)

If you love simple Italian food that tastes restaurant-worthy and is ready in under 40 minutes, this Linguine and Clams (Linguine alle Vongole) recipe will become a favourite! It is quick, comforting and so satisfying. The garlic, white wine and clam juices create a silky sauce that coats every strand of pasta, while lemony toasted breadcrumbs add a crunchy finish that makes each bite pop. Fresh clams, good olive oil and quality dried pasta turn a handful of ingredients into a dish that feels special enough for company but easy enough for a weeknight.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Italian

Servings 4 -6 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

For Boiling the Pasta

• 12 cups water
• ½ tablespoon kosher salt

Lemon Breadcrumbs

• 2 tablespoons olive oil
• 1 cup panko breadcrumbs
• 3 garlic cloves crushed
• 2 teaspoons lemon zest

Pinch kosher salt

• Garlic White Wine Sauce
• ¼ cup olive oil
• 9 garlic cloves thinly sliced
• 2 oil-packed anchovy fillets
• 1 to 2 teaspoons red pepper chili flakes
• ½ cup dry white wine

Fresh Clams

• 2 pounds pasta clams Manila clams or littleneck clams, scrubbed

Pasta and Finishing

• 16 ounces linguine 450 g
• Up to 2 cups reserved pasta water
• 2 tablespoons unsalted butter
• ½ cup finely chopped fresh parsley
• Remaining ¼ cup parsley for topping
• Remaining lemon breadcrumbs
• Extra red pepper chili flakes
• Olive oil for drizzling
• Lemon wedges for serving

Instructions

 

Prepare the Pasta Water

• Bring the salted water to a boil in a large pot.

Make the Lemon Breadcrumbs

• Heat the olive oil in a skillet over medium heat.
• Add the panko and garlic. Cook, stirring often, until the breadcrumbs are golden, 5-7 minutes (do not burn garlic, lower heat if necessary).
• Remove from heat and stir in the lemon zest and a pinch of salt. Set aside.

Build the Garlic Wine Sauce

• Heat the olive oil in a large sauté pan over medium heat.
• Add the sliced garlic. Cook until lightly golden on the edges, about 3 minutes.
• Add anchovies and red pepper chili flakes and cook until the anchovies melt.
• Stir in the wine and simmer until reduced by half.

Cook the Clams

• Add the clams to the pan and toss to coat.
• Cover and cook until the clams open, 5-7 minutes.
• Use a slotted spoon to transfer opened clams to a bowl, keeping the cooking liquid in the pan.
• Discard any unopened clams. Tent the open clams with foil.

Cook the Pasta in the Sauce

• Add the linguine to the boiling pasta water and cook for about half the package time.
• Scoop out about 2 cups of the starchy pasta water and keep it nearby.
• Using tongs, transfer the partially cooked pasta to the pan with the clam liquid.
• Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

Finish and Serve

• Remove from heat and stir in the butter and parsley.
• Toss in about one third of the breadcrumbs.
• Serve topped with the clams, more breadcrumbs, remaining parsley, extra red pepper flakes, a drizzle of olive oil and lemon wedges.

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Keyword clam linguine white wine sauce, clam linguine with white wine sauce, clams in garlic white wine sauce, linguine alle vongole recipe, linguine with clams in white wine sauce, vongole recipe

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