Linguine alle Vongole
Linguine with clams, garlic, white wine, and parsley.
Ingredients
- 200 g Linguine
- 500 g Clams
- 3 cloves Garlic
- 100 ml White wine
- 4 tbsp Extra-virgin olive oil
- 1 tbsp Salt
- 4 tbsp Parsley (optional)
- ½ tsp Red pepper flakes (optional)
Method
- Bring a large pot of salted water to a boil.
- While the water heats, thinly slice the garlic and chop the parsley.
- Warm the garlic and red pepper flakes in the olive oil in a wide pan over medium heat until fragrant. Add the clams and white wine, cover, and steam until the shells open, discarding any that stay shut.
- Cook the linguine until 1 minute shy of al dente.
- Reserve a mugful of pasta water, then drain.
- Add the drained linguine to the clam pan with the parsley and a splash of the reserved pasta water. Toss over the heat until the sauce turns glossy and coats the pasta.
- Serve at once.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Linguine alle Vongole
Linguine alle vongole is a cornerstone of Italian seafood cookery, most closely associated with the coastline around Naples where fresh clams are abundant. In its bianco form there is no tomato at all; the sauce is nothing more than clams steamed open in white wine and garlicky olive oil, their briny liquor becoming the seasoning itself. Long, flat linguine is the traditional shape because it carries the light sauce and captures the little clams, and the dish is prized for tasting purely of the sea.
What makes it sing is the marriage of the clams' salty steaming liquid with starchy pasta water, tossed together until the sauce turns glossy and clings to the strands. Garlic and a hint of red pepper flakes bloomed in olive oil give a warm backbone, white wine adds acidity and depth, and parsley finishes it with green freshness. There is deliberately no cheese, which would muffle the delicate shellfish. Ready in about twenty-five minutes, linguine alle vongole is a restaurant classic that is genuinely achievable at home; serve it as it is with crusty bread to mop the pan and a cold white wine to match the brine.
Linguine alle Vongole: frequently asked questions
How many calories are in Linguine alle Vongole?
A serving has about 892 calories — 51.1g protein, 88.8g carbs, 32g fat, 4.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 51.1g of protein, roughly 23% of its calories.
Is Linguine alle Vongole gluten-free?
As written, no — it contains Linguine. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Linguine alle Vongole take to make?
About 21 minutes start to finish, but only around 13 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Linguine alle Vongole?
The core ingredients are essential, but you can leave out parsley, red pepper flakes — they're optional and mainly there for extra flavor or finish.
How many servings does Linguine alle Vongole make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.