A classic Italian pasta dish with fresh clams, garlic, and white wine.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Medium
Instructions
Prepare the clams
Rinse the clams under cold running water, scrubbing the shells to remove any grit. Discard any clams that are cracked or do not close when tapped.
Pro tip: Soak clams in cold salted water for 20 minutes to expel sand.
Cook the pasta
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
Pro tip: Stir the pasta occasionally to prevent sticking.
Sauté the garlic
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant and golden, about 1-2 minutes.
Pro tip: Do not let the garlic burn as it will turn bitter.
Cook the clams
Add the clams, white wine, and red pepper flakes to the pan. Cover and cook over medium-high heat until the clams open, about 5-7 minutes. Discard any clams that do not open.
Pro tip: Shake the pan occasionally to ensure even cooking.
Combine pasta and clams
Add the drained linguine to the pan with the clams. Toss to coat the pasta with the sauce. Add reserved pasta water as needed to achieve desired sauce consistency.
Pro tip: Use tongs to mix the pasta and clams thoroughly.
Finish and serve
Stir in the chopped parsley, and season with salt and black pepper to taste. Serve immediately, garnished with additional parsley if desired.
Pro tip: For extra flavour, drizzle a bit more olive oil over the dish before serving.
Tips & Tricks
- Use fresh, live clams for the best flavour and safety.
- Don't overcook the clams; they should just open.
- Cook the pasta until al dente for perfect texture.
- Use the pasta water to adjust the sauce's consistency.
Frequently Asked Questions
How do you say 'pâtes aux palourdes' in English?
'Pâtes aux palourdes' translates to 'pasta with clams' in English.
What kind of clams are best for Linguine alle Vongole?
Small clams such as littleneck or Manila are ideal due to their tender texture and sweet flavour.
Can I use canned clams instead of fresh?
Fresh clams are preferred for their flavour, but canned clams can be used as a substitute.
What type of wine should I use?
Use a dry white wine such as Pinot Grigio or Sauvignon Blanc for the best results.
How do I know when the clams are cooked?
The clams are cooked when they open up. Discard any clams that remain closed after cooking.
Serving Suggestions
Nutrition per serving
510
Calories
22g
Protein
14g
Fat
75g
Carbs
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