Linguine alle Vongole

How to Make Linguine alle Vongole
Linguine alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favourite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match.

Watch How to Make Linguine alle Vongole video recipe:

How to Make Linguine alle Vongole Like and Italian

linguine alle vongole recipe

Vincenzo’s Top Tips To Make Linguine alle Vongole

Try source for the best and high quality

Linguine alle vongole must be made with the highest quality vongole you can get your hands on!

ALWAYS follow the instruction

Always follow recommended instructions for cooking pasta – there should always be an al-dente option!

Toss it!

If you know how to toss the pasta well while it’s in the pan, please do so as this process will create the creamy texture you never thought you could!


linguine vongole recipe

Linguine alle Vongole

Vincenzo's Plate


  • Stainless steel saucepan Large-medium size
  • Medium size mixing bowl
  • Garlic press
  • wooden spoon
  • knife
  • Mug
  • Chopping-board
  • Large pot (for boiling pasta)
  • Hand sieve
  • knife


  • 300 grams Linguine pasta
  • ½ glass White wine Prosecco
  • 1 kg Vongole
  • Small bunch Fresh parsley
  • 2 cloves Garlic
  • Extra virgin olive oil EVOO
  • 5 L Water
  • Rock salt


  • Linguine alle vongole must be made with the highest quality vongole you can get your hands on! Add them to a bowl filled with water and rock salt then leave to soak for up to 4 hours.
  • Once the vongole have soaked, strain them and leave to the side.
  • Add 5L water to a large pot and leave to boil. This will be used to cook your pasta.
  • Chop off the end of the parsley stalks and discard, then finely chop the rest of the stalks and the parsley leaves.
  • Place the saucepan on the stove at a medium-high heat and add 4-5 tablespoons of extra virgin olive oil.
  • Using a garlic presser, crush the garlic and add it to the pan. Shortly after, add a tablespoon of water to prevent the garlic from burning.
  • Mix the garlic and oil using a wooden spoon. This is your base for the linguine alle vongole.
  • After approx. 1 minute, add the vongole to the pan and stir through well.
  • Add a glass of white wine/prosecco to the pan*, stir through and put the lid on, leaving the steam to develop inside.
  • If your water has started to boil (in the big pot), add your pasta and check packet instructions for how long it should cook.
  • While the pasta is cooking, remove approx. 80% of the vongole from their shells, adding them back to the pan and discarding the shells.
  • 3 minutes before the linguine pasta is ready, strain it using a hand sieve and add this to the pan too.
  • Add ½ mug pasta water to the pan and stir through, this will help the pasta to continue cooking and also to create a much creamier consistency.
  • Keep mixing and cooking it for up to 2 minutes, adding a sprinkle of parsley as you go.
  • For the last minute, try the technique of tossing the pasta in the pan before serving up a dish nice and hot!


Tried this recipe?Let us know how it was!

How to serve Linguine alle Vongole

Add a few generous scoops of linguine alle vongole pasta to a serving bowl or flat plate, a small handful of vongole (which were put to the side with the shells) and a generous sprinkle of parsley. Fresh or dry chilli is amazing mixed in with this dish, not to mention freshly ground what pepper.

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