Linguine pasta alle vongole (linguine with clams)
Of all the wonderful seafood pasta recipes there are here in Italy, pasta alle vongole is probably the top of the best seller list. Not surprising given how delicious this iconic Neapolitan dish is! This linguine pasta alle vongole is my Sicilian hubby’s recipe. He’s pretty generous with the garlic and peperoncino but it’s just the way I like it!
(Scroll down to get to the recipe)
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Red or white?
Like many other similar dishes, pasta with clams is traditionally made in what Italians call a red or white version (rosso o bianco); in other words, with tomatoes or without. We normally eat it without tomatoes. My hubby is the chef when we want to eat pasta alle vongole. Being Sicilian, he’s a star when it comes to seafood dishes and I’m happy to leave him to it. In my opinion, his pasta with clams is the best I’ve ever tasted and I’m not saying that because we’re married!
The clams or vongole.
The main ingredient for a ‘real’ pasta alle vongole is ‘vongola verace’ commonly known as the cross-cut carpet shell clam. This ridged shell clam is found both farmed and wild here in Italy, but I’ve read that the taste is the same as they eat only what’s in the sea. If you do find vongole veraci, they can be a bit more expensive than other clams. But they are worth it! However, apart from being really delicious, these clams are self-cleaning so they’re unlikely to have sand in them and make the dish much easier to prepare.
Of course, many people make pasta alle vongole with other types of clams. The Manila clam, which many Italians call the fake ‘verace’, is widely farmed in the Adriatic sea and Sardinia. Consequently these are used by many cooks to make pasta alle vongole.
Manila clams look very similar to vongole veraci. Another popular clam is the rayed artemis clam. These are smaller, whiter and more rounded but still taste really good too! Of course it’s possible to use tinned clams, but in my opinion you won’t get anywhere near the same flavour, as with fresh clams.
The pasta.
Traditionally this recipe is made with spaghetti, vermicelli or linguine. We used linguine made by Pasta Liguori, one of the producers of Pasta di Gragnano IGP. This is one of the best pastas in Italy and worth looking out for! I prefer linguine for this dish because this pasta has more surface area to soak up the sauce. But, any narrow long pasta works well. Italians don’t usually use short pasta in this dish.
Other ingredients.
Apart from the linguine and clams, this linguine pasta alle vongole recipe has very few other ingredients. In fact, most versions contain nothing more than garlic, peperoncino (Italian red chili pepper), white wine, olive oil and parsley.
I recently read an article about this recipe that said, if you’re going to spend a bit for fresh clams, then you don’t want to smother their taste with lots of other flavours. I really agree with this point of view! Having said that, my hubby is pretty generous with the garlic and peperoncino. But, you can use less if you prefer!
Nota Bene!
There are just 2 points that need care to make sure your linguine pasta alle vongole is perfect. Firstly, in this version the clams are cooked alone first. Then you will need to remove the meat from most of them, keeping just a few in their shells to make the dish look more appetizing! It’s important to discard any unopened shells as this means the clam is dead. Don’t try to open and eat unopened clams! Secondly, if the liquid from the clams appears to have sand in it then it’s best to filter it before adding the cooked clams and liquid to the rest of the sauce ingredients.
Easy to make.
This is a dish that many people order in restaurants but rarely make at home. However, it’s actually pretty easy and there’s no residue fishy smell in the kitchen. What you’ll get is a wonderful garlicky aroma that is so mouth- watering! My hubby is quite generous with the garlic and peperoncino, as we like it that way, but you can reduce the quantities if you prefer. We sometimes cook the clams and eat them without pasta, just a bit of bread to soak up the sauce. Delicious too!
If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you!
Buon appetito!
If you like linguine you will probably love these other classic recipes from Campania
Linguine al limone (with lemon and cream)
If you like seafood pasta recipes check out these traditional ones too
Baked fish ravioli from Liguria
Fregola with clams from Sardinia
Mussels alla Tarantina from Puglia
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Linguine pasta alle vongole (linguine with clams)
Ingredients
- 320-400 g linguine (11-14oz) or vermicelli or spaghetti
- 800 g fresh clams (1.8lbs) about 200g/7oz per person
- 3-5 garlic cloves peeled and finely chopped
- 1 peperoncino (red chili pepper) or dried flakes amount depends on your preference
- 4-5 tbsp extra virgin olive oil
- 1-2 handfuls fresh parsley finely chopped
- salt to taste (we don’t add it to the pasta cooking water)
- 1/2 glass dry white wine
Instructions
- Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
- Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don’t worry so much about the sand.
- Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don’t need salt as the clams will already be a little salty.
- While the water is boiling for the pasta, put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)
- Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced. Don’t discard it.
- Cook the pasta al dente according to the instructions on the packet.
- Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften. Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes. Then, add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.
- When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix everything together well and serve immediately with another sprinkling of chopped parsley, if required.
Purging the clams
- With vongole veraci it’s usually not necessary to do more than rinse the clams under running water. So we never purge them.
- However, some people prefer to purge the clams of sand before cooking them. This involves filling a large bowl with cold water and stirring in enough salt to make it salty like the sea. Adding the clams and letting them stand for 30 minutes. The clams will open and release any sand they have inside. You then need to lift the clams from the water and discard the water. If there is sand in the bottom of the bowl, rinse it out and repeat this process until the clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.
Notes
Ann Peiponen says
Your recipe is the same as the one I’ve been using for years, after discovering it in the original Marcella Hassan cookbook. It is delicious, and so quick to make
Emmie Perry says
Hi! How would you incorporate tomatoes if that was desired?
Can’t wait to give this a try!!!
robert says
Just throw some whole cherry tomatoes in when you cook the garlic & parsley. They will burst to add great flavor and color to the dish.
AlyssaW says
Just made this tonight for my family. It was a huge hit! They loved it so much and said it tastes just as good or better than our favorite local Italian restaurant! They want it again tomorrow night. Thank you so much for a delicious recipe! ❤️
AlyssaW says
Forgot to give it 5 stars!!
Deborah says
I have to admit that I’ve never eaten clams before. We have frozen ones available here. Would that work?
Amber says
5 stars, better than expected.
Can you kindly tell me where I can find all your recipes please.
Jacqui says
Thanks for your comment Amber, I’m happy you enjoyed this linguine alle vongole recipe. It’s one of my favourites! Re my recipes you can find them all here on the Pasta project site. You can browswe by recipe type (vegetarians, seafood, baked etc) or search for your favourite pasta type or recipe ingredient using the search box.
Dan says
Jacqueline, if i add tomatoes, do u concur with Robert.(I’m sorry, idk if Robert is even affiliated or just spitballing) “Just throw some in with the garlic and parsley. Are we talking a pint. 2 pints. 6 cherries total? Just looking for a starting point. Also. Have u ever tried adding pasta water ton the sauce? I don’t have a great reason other than my Italian grandma puts some in almost every dish with a sauce or gravy.
Jacqui says
Hi Dan, I don’t have a recipe for vongole with tomatoes (yet). However, we would add the tomatoes before adding the opened vongole and allow the sauce to cook a bit especially if you are using fresh tomatoes. They need time to soften and you don’t want the vongole to overcook. Some Italians, use passata (purée) instead of fresh tomatoes. I think fresh are better especially small cherry tomatoes which you don’t have to peel. Depending on how tomatoey you want your sauce, you can use about 400g (14oz) of cherry tomatoes or passata. I don’t know what that is in pints! Re pasta cooking water, you can add it if the sauce seems dry but there’s also the filtered clam liquid for that purpose.
Albert Bassano says
Thanks very much this recipe and for the myriad of others that you so generously publish; I look forward to every one of them! My question relates to the use of bottled clam juice as a supplement to naturally occurring juices in the clams. What do you think?
Jacqui says
Hi Albert, thanks for your comment. I’m happy you like the recipes I publish! Re clam juice, to be honest I’ve never tried using it in cooking as we use the liquid fresh clams produce themselves. I would think if it’s a natural clam juice, it should work but you might want to check how much salt (sodium) is in it and adjust the recipe accordingly. I also can’t tell you how much to use. If you do try it, I’d love to hear how it turns out.
Clement says
This was the first recipe I tried for vongole and it was delicious. I actually tried a couple others afterwards, just out of curiosity, including those where you cook the claims with garlic and wine, and none came out as tasty as this one which was the very best. And my wife who lives linguine alle vongole agrees!
So I highly recommend it and am thankful of the author!
Jacqui says
Dear Clement, thanks for your very complimentary comment. I’ll show it to my hubby Salvatore since this is really his version of alle vongole! We agree with you. It’s better when you open the clams separately. I’ve actually given up ordering pasta with clams in restaurants because it’s never as good as this one.All the best from Verona!
Jeff says
My clams were Manila, not the vongola verace. When I cooked them as you directed, I had almost no remaining liquid (I did cook them about 5 mins and they were perfectly tender). Consequently, I ended up having to add a spoonful of pasta water to the oil/garlic/pepper/clam/wine/parsley mix, but it was still a little less “juicy” than I’d like (and as your photos show). Any thoughts on making this a little juicier? Is more pasta water the way to go? Flavor was still delicious.
Jacqui says
Hi Jeff thanks for your comment. I guess different types of clams may produce less liquid. The reason we open them separately is to prevent any sandy liquid getting into the sauce. But if your clams don’t produce liquid you could open them in the pot with the oil, garlic, wine etc. But I would suggest purging them well before. If the finished dish is still a bit dry for your taste, yes add a bit more pasta cooking water and perhaps a dash of extra virgin olive oil! Some Italians make a red alle vongole with tomato sauce. You could also try that. Open clams separately, saute garlic, peperoncino etc add tomato sauce to it, simmer for a few minutes then add the clams with their liquid filtered (if any). I’m glad to hear your alle vongole was still delicious. It’s my favourite seafood pasta recipes.