Linguine Alle Vongole

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 1 pound linguine
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 pounds fresh clams, scrubbed clean
  • 1 cup dry white wine
  • 1/4 cup fresh parsley, chopped
  • Zest of 1 lemon
  • Salt and black pepper to taste
  • Optional: Fresh lemon wedges for serving


  1. Cook the Linguine:
    • Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  2. Prepare the Clams:
    • While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is fragrant and golden, about 1-2 minutes.
  3. Cook the Clams:
    • Add the clams to the skillet and pour in the white wine. Cover the skillet and increase the heat to medium-high. Cook until the clams open, about 6-8 minutes. Discard any clams that do not open.
  4. Combine Pasta and Clams:
    • Add the cooked linguine to the skillet with the clams. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
  5. Season and Serve:
    • Stir in the chopped parsley and lemon zest. Season with salt and black pepper to taste.
    • Serve immediately, garnished with lemon wedges if desired.

Nutritional Information (per serving):

  • Calories: 480
  • Protein: 20g
  • Carbohydrates: 70g
  • Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 60mg
  • Sodium: 720mg
  • Fiber: 3g
  • Sugar: 3g

Linguine alle Vongole is a classic Italian dish that combines the briny flavor of clams with the brightness of lemon and parsley, creating a delightful and elegant meal. Enjoy!

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