Linguine and clams (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.
The best clams for linguine, in my humble opinion
I use fresh pasta clams, either manila clams or littleneck clams. Please, never use canned clams!
Watch how this easy linguine and clam recipe was made here.
This 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.
This recipe was adapted from BA’s Best, a collection of Bon Appetit’s essential recipes.
TRIED THIS RECIPE?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Linguine and Clams
Ingredients
- 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
- Lemon wedges for serving
Instructions
- 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.
- Calamari Optional: Toss in olive oil & hot sauce and grilled it for 2 minutes on each side then added it to the pan.
- 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.
- Serve with lemon wedges, and enjoy!
One of my fave dishes. Love how you gave me some ideas to “elevate “ it.
Could you please do a printable version?
Thank you
Hi there,
I’m so glad you liked how I updated this recipe! My wife and I are planning when we should make it again, it was that good!
At this time, my website does not have a printable plugin so I’m going to email you a copy of this recipe shortly.
Have a fantastic day!
James
Copy and Pasted the recipe into Word. Dinner is going to be delish James!!
Hi Karen!
I hope you enjoy it as much as we did!
Have a great night!
James
This looks delicious! Can’t wait to try it.
Thanks Debbie!
This recipe is a classic for a reason! Hope you love it as much as we do!
Have a wonderful weekend!
Zimmy!