• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zimmy's Nook
  • Home
  • Recipes
  • About Us
  • Contact Us
  • Zimmy’s Blog
  • Services
menu icon
go to homepage
  • Home
  • Recipes
  • About Us
  • Contact Us
  • Zimmy’s Blog
  • Services
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Us
    • Contact Us
    • Zimmy’s Blog
    • Services
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Pasta

    Linguine and Clams (Linguine alle Vongole)

    Published: Feb 3, 2021 · Modified: May 17, 2025 by Zimmy · This post may contain Amazon and other affiliate links · 6 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    A finished pan of linguine and clams with lemons.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • TIP: The best clams for linguine
    • Watch how this easy linguine and clam recipe was made here.
    • Equipment
    • Leave a Comment
    • 📖 Recipe

    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 garlic, chilies and anchovies into hot oil and build the sauce.

    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 clams to the pot, toss to combine, cover with lid, and cook until clams are open.

    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.

    Add the pasta into the pot.

    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.

    Add the clams back into the sauté pan, mix in the breadcrumbs and parsley to finish off the Linguine and Clams.

    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!

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

    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

    A finished pan of linguine and clams with lemons.

    Linguine and Clams (Linguine alle Vongole)

    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.
    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

    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!

    Video

    Keyword best clams for linguine, linguine and fresh clams, linguine with fresh clams, recipe for clams and linguine, recipe for vongole
    Tried this recipe?Let us know how it was!

    More Pasta

    • A copper pot and two bowls of Guinness Mac and Cheese with Irish Whiskey Onions. Served with chips and Guinness.
      Guinness Mac and Cheese – With Irish Whiskey Onions
    • A bowl of Baked Pesto Pasta & Chicken.
      Baked Pesto Pasta & Chicken
    • Two bowls of a vegan cauliflower pasta bake.
      Vegan Cauliflower Pasta Bake
    • A large platter of a Mexican Macaroni Salad.
      Mexican Macaroni Salad

    Reader Interactions

    Comments

    1. G.

      February 04, 2021 at 11:37 am

      5 stars
      One of my fave dishes. Love how you gave me some ideas to “elevate “ it.
      Could you please do a printable version?
      Thank you

      Reply
      • zimmysnook

        February 04, 2021 at 12:11 pm

        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

        Reply
    2. Karen A Peralta

      February 19, 2021 at 2:03 pm

      Copy and Pasted the recipe into Word. Dinner is going to be delish James!!

      Reply
      • zimmysnook

        February 19, 2021 at 5:15 pm

        Hi Karen!
        I hope you enjoy it as much as we did!
        Have a great night!
        James

        Reply
    3. Debbie

      July 17, 2021 at 9:14 am

      5 stars
      This looks delicious! Can’t wait to try it.

      Reply
      • zimmysnook

        July 17, 2021 at 9:49 am

        Thanks Debbie!
        This recipe is a classic for a reason! Hope you love it as much as we do!
        Have a wonderful weekend!
        Zimmy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about us →

    Grilling in the Nook 🔥

    • A serving tray with Espresso Bacon Jam Burgers with toppings, fries and a pot of smoked Gouda Sauce.
      Bacon Jam Burgers with Smoked Gouda Sauce
    • A platter of lil smokies skewered with lime wedges and coated with an elote topping.
      Grilled Lil Smokies with Elote-Inspired Topping
    • Slices of smoked char siu pork with a pineapple relish overtop and served with a cucumber salad and sweet potatoes.
      Smoked Char Siu Pork Collar with Grilled Pineapple Relish
    • Griddle shrimp wraps on a griddle side table with toppings and extra shrimp and mango keeping warm on the griddle.
      Griddled Shrimp & Charred Mango Lettuce Wraps
    See more Grilling in the Nook →

    Follow us!

    Join our mailing list

    Hestan Culinary – Save 20% off use code: ZIMMY20

    Hestan Culinary - Shop Now
    Click the image to shop. *Discount not available during promotional periods.

    Ooni

    Ooni Koda 16
    Ooni Koda 16

    Footer

    ↑ back to top

    About

    • Privacy Policy

    JOIN OUR MAILING LIST

    Contact

    • Contact
    • Services

    As an Amazon, Hestan Culinary and Ooni Affiliate I earn from qualifying purchases.

    Copyright © 2023 Zimmy's Nook