Linguine with Vongole [Recipe]


Closeup of linguine with clams

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A family favorite, this simple-to-make dinner, which features Vongole — Italian for “clams” — always satisfies. For more seafood recipes, visit Mindy's most recent post on her Meals on Heels Blog.

Prepared in 25 minutes or less. Serves 4.



  • 4 garlic cloves, thinly sliced

  • 1/2 cup extra virgin olive oil

  • 2 teaspoons red pepper flakes

  • 1/2 cup dry white wine

  • 1 pound linguine

  • 1 pound fresh Vongole

  • 3 tablespoons parsley, chopped

  • 1 lemon, seeded and cut into 4 wedges

  • Chopped chives for garnish

  • Salt and fresh pepper to taste



  1. Bring six quarts of unsalted water to boil. In a large pan on high heat, add oil. Add garlic and red pepper flakes until the garlic is slightly toasted. Add the white wine, lemon wedges and season generously with salt and fresh pepper.

  2. Rinse fresh clams in cold water then add to large pan.

  3. Cover and allow heat and oil to steam them open, approximately 5 to 7 minutes. Add chopped parsley and remove from heat.

  4. Cook linguine pasta according to package until al dente. Drain linguine in a colander, reserving a cup of the hot pasta water. Add linguine to pan with clams and a touch of the hot pasta water then toss over high heat for a minute.

  5. Drizzle with olive oil then divide among four pasta bowls. Garnish with chopped parsley and chopped chives. Serve immediately.