Linguine alle Vongole is an elegant Italian dish made with fresh clams simmered in garlic, olive oil, and white wine, tossed with al dente linguine and finished with parsley and a touch of chili. It’s clean, vibrant, and full of coastal flavor — perfect for warm evenings or when you want something special in under 30 minutes.
Place clams in a bowl of cold salted water and let them soak for 20–30 minutes to purge any sand.
Scrub shells if needed and discard any cracked or open clams that don’t close when tapped.
Bring a large pot of well-salted water to a boil.
Cook the linguine until just shy of al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, heat olive oil in a deep pan over medium heat.
Add sliced garlic and chili flakes. Sauté for 1 minute until fragrant.
Add the clams and white wine, then cover with a lid and let steam for 5–7 minutes, shaking the pan occasionally, until all clams open. Discard any that stay shut.
Add the drained pasta directly into the pan with the clams and sauce.
Toss everything gently to coat in the briny, garlicky liquid.
Add a splash of reserved pasta water to loosen the sauce if needed. Let it cook together for 1–2 minutes.
Remove from heat. Sprinkle with fresh parsley and lemon zest (if using).
Serve immediately with crusty bread and a glass of chilled white wine.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
