Linguine and clams (or linguine alle vongole) is a classic worth revisiting, over and over! Simple, inexpensive ingredients, shown a little love in preparation will deliver a soul satisfying meal every time.
Buy the freshest clams from a reliable source and look for an artisanal dried pasta… the rougher the surface texture the better it will catch the slippery sauce.
This recipe is adapted from BA’s Best, a collection of Bon Appetit’s essential recipes.
- 1 tablespoon kosher salt, plus more
- 12 garlic cloves, divided
- 1 cup panko breadcrumbs
- 2 tablespoons, plus ¼ cup olive oil, plus more for serving
- 2 teaspoons finely grated lemon zest
- 2 oil-packed anchovy fillets
- 2 teaspoons red pepper flakes, plus more for serving
- ½ cup dry white wine
- 2 pounds pasta clams, manila clams or littleneck clams (about 24), scrubbed
- 16 ounces (450 g) linguine
- ¾ cup finely chopped parsley, divided
- 2 tablespoons unsalted butter
In a large stock pot, bring 12 cups of water and 1 tablespoon of kosher salt to a boil.
Heat 2 tablespoons of oil in a skillet over medium heat, add panko breadcrumbs, and crush 3 gloves of garlic into the panko. Cook, stirring often, until panko is golden and crisp, 5–7 minutes (do not burn garlic, lower heat if necessary). Remove from heat, add lemon zest, season with salt, toss to combine, then set aside.
Using a sharp knife, very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in 3.5-quart sauté pan over medium heat. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, 2 teaspoons red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Stir in wine and simmer until reduced by half. Add clams, toss to combine, cover with lid, and cook until clams are open, 5–7 minutes. Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.
Cook pasta in boiling water for 5 minutes. Using a ladle, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with 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.
Remove from heat. Add butter, toss until butter is melted, add ½ cup parsley and toss to combine. Sprinkle about one-third of breadcrumbs over pasta and toss to combine. Serve in the sauté pan, on a large platter, or in individual shallow bowls topped with clams, more breadcrumbs, red pepper flakes, remaining parsley, and a drizzle of olive oil.
Hope you enjoy this Linguine and Clams classic recipe! I would love to hear your feedback if you tried this recipe in the “comment box” below!
Have a delicious day! James (aka Zimmy)
This recipe was made using pieces from my Hestan ProBond Forged Stainless Steel Ultimate Set, 10-Piece on my Hestan Dual Fuel Range.