How to Make Linguine alle Vongole
Linguine alle vongole is a dish that captures the essence of the Mediterranean lifestyle. Moreover, with its blend of fresh seafood, aromatic herbs, and perfectly cooked pasta. In fact, I would go so far as to say that it is my absolute favorite pasta dish in the world.
Furthermore, the combination of salty, briny vongole and smooth, long strands of pasta is simply irresistible. Especially when mixed with freshly chopped parsley and crushed garlic to create a burst of flavor in every bite.
Whether you are enjoying a bowl of this dish in a cozy trattoria in Italy. Or in the comfort of your own home, this dish is sure to transport your taste buds straight to the Mediterranean coast.
Watch How to Make Linguine alle Vongole video recipe:
How to Make Linguine alle Vongole Like and Italian
Vincenzo’s Top Tips To Make Linguine alle Vongole
Try source for the best and high quality
This 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!
Soak clams in salt water
Soak your clams in salt water for at least 30 minutes before cooking to help them release any sand or grit.
Linguine alle Vongole
Print Recipe
Equipment
- 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
Ingredients
- 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
- Nduja, optional, for a spicy version. Adjust to taste.
- Red pepper / chilli flakes, optional, adjust to taste.
Instructions
- 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!
Video
How to serve Linguine alle Vongole
For an extra kick, feel free to add some sliced red chili pepper or chili flakes for a touch of heat. And don’t forget to drizzle a bit of extra virgin olive oil over the top for added flavor and richness. Serve hot and enjoy the taste of the Mediterranean in every bite.
Make It Spicy: ‘Nduja Variation
If you love adding chili flakes to your linguine alle vongole for an extra kick, try taking it a little further with ’nduja, a spicy, spreadable pork sausage from Calabria. Let it soften in the pan with the garlic, then stir in the strained clam juices to create a rich sauce that coats every strand of pasta. Start with a small amount, as the heat varies between brands, and taste before adding more ’nduja or chili flakes. You may find the sausage brings enough heat on its own! I love a little fire, but you still want to taste those beautiful, sweet clams!
Frequently Asked Questions
What is linguine alle vongole?
Linguine alle vongole is Italian clam pasta, and it proves how much flavor you can create with a few simple ingredients. Fresh clams, garlic, white wine, parsley and extra virgin olive oil come together in a beautiful sauce that tastes of the sea. Those long, flat strands of linguine catch the clam juices so you can enjoy every mouthful!
Is linguine or spaghetti better for vongole?
You can make a beautiful plate of vongole with either! Spaghetti is a classic choice, while linguine gives the sauce a slightly wider surface to cling to. My advice? Choose whichever you enjoy most, and cook it al dente. If you prefer spaghetti, try my Spaghetti alle Vongole recipe.
Do I need to soak the clams first?
If your clams have not already been purged, soak them in properly salted water so they can release any sand, then rinse them before cooking. Ask your fishmonger whether this has already been done. Nobody wants a crunchy surprise in their pasta!
What is ’nduja, and why add it to clam pasta?
’Nduja is a spicy, spreadable pork sausage from Calabria, and a little goes a long way! It melts into the sauce, adding richness and a chili kick to those beautiful clam juices. Start with a small amount. We still want to taste the clams, so give them a chance to shine.
How do I make it less spicy?
Simply use less ’nduja and skip the extra chili flakes. Some ’nduja is much hotter than others, so start small and taste the sauce before adding more. Prefer no heat at all? Leave both out. The clams, garlic, EVOO and parsley already give you plenty of flavor.
Can I make it without white wine?
Yes! The clams release delicious juices as they cook, so you can still make a flavorful sauce without the wine. Add a little pasta water as needed and toss the linguine through the sauce to bring everything together. Those clam juices are too good to leave at the bottom of the pan!
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Inspired by This Linguine with Clams? Here’s What to Cook Next
- PASTA VONGOLE – Try my classic version with juicy clams, garlic, parsley and a squeeze of lemon, all tossed through spaghetti in a silky sauce, and you’ll understand why this is my favorite pasta on the planet.
- NDUJA PASTA – Put that leftover ’nduja to work with sweet red onion, tomato passata and fresh basil, creating a rich, spicy sauce that fills every tube of rigatoni.
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