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!
This Italian classic combines perfectly cooked linguine with succulent clams in a fragrant garlic and white wine sauce. Topped with zesty breadcrumbs and fresh parsley, each bite is a harmony of textures and tastes.
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.
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Ingredients
- Kosher salt
- Garlic cloves
- Panko breadcrumbs
- Olive oil
- Lemon zest
- Anchovy fillets
- Red pepper flakes
- White wine
- Pasta clams (manila clams or littleneck clams)
- Linguine
- Parsley
- Unsalted butter
- Lemon wedges, for serving
Instructions
In a large stock pot, bring 12 cups of water and ½ tablespoon of kosher salt to a boil.
Prepare the Breadcrumbs
Heat 2 tablespoons of oil in a skillet over medium heat, add panko breadcrumbs, and crush 3 cloves of garlic into the skillet. 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.
Build the Sauce
Using a sharp knife, very thinly slice the remaining 9 garlic cloves. Heat ¼ cup oil in a 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 the Clams
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 the pot. If any clams are still closed, cover the pot again and cook a few minutes longer, then transfer to a bowl with others (discard any that have not opened at this point). Tent clams with foil.
Add the Pasta into the Sauce
Cook pasta in boiling water for 5 minutes. Using a ladle, scoop out about 2 cups of 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.
Finish and Serve
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, a drizzle of olive oil and lemon wedges. Enjoy!
TIP: The best clams for linguine
I use fresh pasta clams, manila clams or littleneck clams.
Watch how this easy linguine and clam recipe was made here.
Equipment
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)
Ingredients
- ½ 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 ½ tablespoon of kosher salt to a boil.
Prepare the Breadcrumbs
- Heat 2 tablespoons of oil in a skillet over medium heat, add panko breadcrumbs, and crush 3 cloves of garlic into the skillet. 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.
Build the Sauce
- Using a sharp knife, very thinly slice the remaining 9 garlic cloves. Heat ¼ cup oil in a 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 the Clams
- 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 the pot. If any clams are still closed, cover the pot again and cook a few minutes longer, then transfer to a bowl with others (discard any that have not opened at this point). Tent clams with foil.
Add the Pasta into the Sauce
- Cook pasta in boiling water for 5 minutes. Using a ladle, scoop out about 2 cups of 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.
Finish and Serve
- 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, a drizzle of olive oil and lemon wedges. Enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
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!