Easy Linguine alle Vongole (Pasta With Clams)

Linguine alle vongole is one of my favorite seafood pastas to make at home. The fresh clams, garlic, and white wine create a light, briny sauce that feels elegant but is so simple; perfect with a glass of chilled white wine and some crusty bread to soak it all up.

If you like this recipe you might like my Shrimp Scampi Linguine or my Creamy Saffron Sauce.

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If you're craving a classic Italian seafood pasta dish, nothing beats Linguine alle Vongole. This linguine pasta with clams is light yet flavorful, made with a simple white clam sauce that lets the briny clams shine. Perfect for weeknight dinners or a special occasion, this recipe brings the flavors of Italy straight to your kitchen.

In this post, I’ll show you how to make the best linguine and white clam sauce. You may find linguine with white clam sauce or linguine with red clam sauce. Personally, I'm not a big fan of red clam sauce!

This is my Italian chef-husband's version, and he adds in a handful of cherry tomatoes. They add a pop of color and a touch of flavor. I’ll also share expert tips on how to choose, clean, and cook clams for the most delicious result.

This dish is especially popular in coastal regions like Campania and along the Adriatic, where seafood is a way of life. I always enjoy it when I’m in Rimini at my best friend Julianne's house. You can recreate it at home, but remember to keep it simple. Skip the cheese, skip the lemon, skip the cream—just let the briny clams and silky linguine speak for themselves. It’s Italian coastal simplicity at its very best.

How to clean clams for linguine and white clam sauce

• Scrub clams: Before you dive into cooking your clams, it’s important to give them a good scrub—especially if you’re working with fresh clams straight from the fish market or the beach. Depending on the variety, some may need a gentle scrub with a rough sponge or brush to remove any grit. That said, many clams don’t require heavy scrubbing—just a quick check will do.
• Clean clams: Once you’ve given them a once-over, rinse the clams well under cold running water to wash away any lingering sand or dirt. Be sure to discard any cracked or broken shells, and if any clams remain open after rinsing, give them a little tap—if they don’t close, that means they’re no longer alive and should be tossed.

Best clams for linguine pasta with clams

When it comes to making Spaghetti alle Vongole, choosing the right clams makes all the difference. You’ll want to go with smaller varieties—they’re more tender, cook quickly, and bring the most flavor to the dish. While larger clams like cherrystones are tasty, they tend to be too big and chewy for this delicate pasta.

Here are my three favorite clams to use for this classic Italian dish:

• Cockles
• Littlenecks
• Manila clams

Each one is tender, briny, and perfect for capturing that beautiful sea-kissed flavor. Littlenecks are the most commonly found in U.S. grocery stores and fish markets.

They’re a touch larger than Manilas or cockles, but still wonderfully juicy and tender—ideal for tossing into a fragrant garlicky white wine sauce. If you find Manilas or cockles at your local market, scoop them up—they’re smaller, slightly sweeter, and just as delightful.

🍽️ How to make linguini white clam sauce

Here is how to make this linguine & white clam sauce (the full recipe is below!):

I forgot to add the chopped scallions in this photo!

• Step 1: Step 1: Prep the Clams
• Purge the clams: Soak fresh clams in a large bowl of cold salted water for 20–30 minutes. This helps remove any grit or sand.
• Scrub the shells under cold running water. Discard any cracked or open clams that don’t close when tapped.

• Step 2: Cook the Pasta
• Bring a large pot of salted water to a boil.
• Add the linguine or spaghetti and cook 1–2 minutes less than package instructions for al dente texture.

• Step 3: Make the White Clam Sauce
• When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the chopped scallions, cherry tomatoes, garlic and chili flakes, and cook for 1 minute, sautéing until garlic is fragrant (about 1 minute).
• Pour in the white wine. Let it simmer until slightly reduced (about 2 minutes).
• Add in the fresh clams. Carefully give the pan a shake, cover, and cook until they open (5–7 minutes).
• After about 3 to 4 minutes, the clams will start to open. Gently shake the pan as they cook, and once most have opened, remove from heat (5–7 minutes). Be sure to discard any clams that stay closed.
• Remove the garlic cloves.

• Step 4: Combine Pasta and Clam Sauce
• Using tongs, transfer the pasta directly into the pan with the clams and let it simmer for a minute or two to soak up all those delicious juices.
• Taste and adjust the seasoning if needed, then add freshly chopped parsley and a drizzle of extra virgin olive oil.
• Toss it all together.

• Step 5: Serve & Enjoy!
• Plate the pasta and top with extra clams in their shells for presentation.
• Garnish with extra parsley, or a sprinkle of crushed red pepper flakes.
• Serve immediately with crusty bread to soak up the sauce!

What to serve with spaghetti with white clam sauce:

Pasta con le vongole is total comfort food and it goes really nicely with any roasted vegetable, side dish, and especially bread.

• Insalata mista >>> A nice and quick salad like this Italian mixed salad is all you need!
• Panzanella Toscana >>> A little heartier, but equally fantastic. Try my Tuscan salad.
• Caprese >>> Start out the meal with a luscious mozzarella and tomato salad.
• Crusty bread >>> A fantastic homemade bread to is highly recommended to sop up the juicy clam sauce! Or give this very easy psomi spitiko Greek bread a try!
• Rosemary breadsticks >>> A little more easy to make, if. you enjoy breadsticks, you have to give these a try!
• White wine >>> Falanghina, Pinot Grigio, or Sauvignon Blanc
• Affogato >>> Vanilla gelato and freshly brewed espresso ...just delicious!

Leftover and Storing

It's truly best to enjoy this the same day! IF you have any leftovers:

• Refrigerate: Transfer the pasta and clams to an airtight container and store in the fridge for up to 1 day.
• Freeze: I do not recommend freezing this dish.

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Linguine alle Vongole recipe (Pasta with Clams)

Linguine alle vongole is one of my favorite seafood pastas to make at home. The fresh clams, garlic, and white wine create a light, briny sauce that feels elegant but is so simple , perfect with a glass of chilled white wine and some crusty bread to soak it all up.

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: clam sauce, clams, pasta recipes

Servings: 4

Equipment

• 1 Skillet
• 1 Large Pot

Ingredients

• 1 pound linguine
• ½ cup extra virgin olive oil
• 2 scallions chopped optional
• 12 ounces cherry tomatoes sliced in half optional
• 2 garlic cloves skin on
• 2 pounds Littleneck clams 40 to 45 scrubbed and cleaned
• ¾ cup dry white wine
• ⅓ teaspoon crushed hot red pepper flakes optional
• ¼ cup minced flat-leaf Italian parsley leaves only

Instructions

Prep the Clams

1. Purge the clams. Soak fresh clams in a large bowl of cold salted water for 20-30 minutes. This helps remove any grit or sand.
2. Scrub the shells under cold running water. Discard any cracked or open clams that don't close when tapped. Set aside.

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the linguine or spaghetti and cook 1-2 minutes less than package instructions for al dente texture.

Make the White Clam Sauce

1. When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the chopped scallions, cherry tomatoes, garlic (skin on and smashed with hand or with knife) and chili flakes, and cook for 1 minute, sautéing until garlic is fragrant (about 1 minute).
2. Pour in the white wine. Let it simmer until slightly reduced (about 2 minutes).
3. Add in the fresh clams. Carefully give the pan a shake, cover, and cook until they open (5-7 minutes).
4. After about 3 to 4 minutes, the clams will start to open. Gently shake the pan as they cook, and once most have opened, remove from heat (5-7 minutes). Be sure to discard any clams that stay closed.
5. Remove the garlic cloves.

Combine Pasta and Clam Sauce

1. Using tongs, transfer the pasta directly into the pan with the clams and let it simmer for a minute or two to soak up all those delicious juices.
2. Taste and adjust the seasoning if needed, then add freshly chopped parsley and a drizzle of extra virgin olive oil.
3. Toss it all together.
4. Plate the pasta and top with extra clams in their shells for presentation.
5. Garnish with extra parsley, or a sprinkle of crushed red pepper flakes.
6. Serve immediately with crusty bread to soak up the sauce! Buon Appetito!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Expert tips for best pasta puttanesca recipe:

• Olive oil: Find a really nice extra-virgin olive oil. It's just a little bit to start off the sauce, but the better the quality, the better the flavor of the sauce.
• Tomatoes: Use the best quality tomatoes that you can find for this sauce. I highly recommend the San Marzano Dell'Agro Sarnese-Nocerino DOP Tomatoes. Not just San Marzano, but they have to say Dell'Agro Sarnese-Nocerino DOP to be truly the best!
• Anchovy filets: If you don't like them, you could leave them out, but it's not going to be an authentic puttanesca. It does not have a strong anchovy flavor. It actually melts in the pan and creates this salty and delicious combination of flavor with the olives. Once you take a bite, you'll be hooked on this flavor!

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