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.
Ingredients
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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