Linguine alle Vongole - Linguine with clams
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Linguine alle Vongole

Linguine alle Vongole (Linguine with clams) the authentic Neapolitan recipe, are a first course of fish typical of Italian cuisine appreciated all over the world!
A great simple classic but with incredible goodness made from pasta, clams, garlic, oil, white wine, and fresh parsley! 
Course Pasta
Cuisine Italian
Keyword Linguine pasta with Clams
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 193kcal
Author Authentic Italian Cuisine


  • 800 gr. Fresh Veraci, Manila or Littleneck Clams
  • 400 gr. Linguine pasta
  • 1/2 glass Dry White Wive
  • 2 clove Garlic
  • 5 tbsp Extra Virgin Olive Oil
  • 1 Chili Pepper Optional
  • Fresh Parsley
  • Salt


  • Into a large pan over high heat pour two tbsp of extra virgin olive oil.
  • Add one clove garlic and some parsley stems.
  • Let brown for about two minutes, then add the clams.
  • Cover the pan with a lid and let cook for two minutes.
  • When the clams begin to open, add white wine and let it evaporate.
  • Let the clams open shaking the pan from time to time. 
  •  When the clams are all open, turn off the heat.
  • Strain the clams through a fine sieve,  do not discard the liquid.
  • Remove at least half clams from the shells, discard any unopen clams and set aside.
  • In a large pan over medium heat put 3 tbsp of Extra Virgin Olive Oil.
  • Chop a clove of garlic, chili pepper and some parsley and add them to the pan.
  • Let brown for 1 minute then add the clams with all the liquid.
  • Cook the linguine 3-4 minutes less than those indicated in the package, then add the pasta into the pan with the clams.
  • Add a ladle of the cooking water.
  • Stir and finish to cook the pasta into the clams sauce.
  • Stir continuously to allow the sauce to become creamy.
  • When the pasta is cooked al dente, turn off the heat.
  • Stir for another one minute, sprinkle with  fresh chopped parsley and serve