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Plate of Simple Linguine alle Vongole with fresh clams and garlic sauce

Simple Linguine alle Vongole

A quick and delicious clam pasta recipe that feels special but is easy to prepare, perfect for a cozy dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 ounces Linguine (or spaghetti) for 3 to 4 servings
  • 2-2.5 pounds Fresh clams (littlenecks) use lively clams
  • 3-4 tablespoons Olive oil good quality recommended
  • 4-6 cloves Garlic, sliced thin adjust to taste
  • 1 cup White wine, dry or clam juice if avoiding wine
  • 1 pinch Crushed red pepper optional
  • 1 big handful Fresh parsley, chopped for garnish
  • 1 tablespoon Butter optional for glossy finish
  • 1 piece Lemon for zest or a squeeze at the end
  • to taste none Salt and black pepper be cautious with salt due to clams

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add linguine and cook until just shy of al dente. Reserve 1 cup of pasta water before draining.
Building the Sauce
  1. In a large pan, heat olive oil over medium heat. Add sliced garlic and cook gently for 30 to 60 seconds, avoiding browning.
  2. Add crushed red pepper (if using) and pour in white wine. Allow it to bubble for about a minute.
  3. Add clams, cover the pan, and steam until clams open, about 5 to 8 minutes.
Combining
  1. Once most clams are open, add the drained linguine to the pan and toss everything together.
  2. Add a splash of reserved pasta water if the mixture appears dry.
Finishing Touches
  1. Stir in chopped parsley and lemon zest or a squeeze of lemon. Optionally, add butter for a glossy finish.
  2. Taste and adjust seasoning with salt and pepper as needed. Discard any clams that did not open.

Notes

Use reserved pasta water to adjust sauce consistency. Warm bowls will keep the pasta hot longer.