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Linguine alle vongole.
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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
Cook Time20 minutes
Total Time50 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: clam sauce, clams, pasta recipes
Servings: 4

Equipment

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!
Tried this recipe?Mention @savoringpasta or tag #savoringpasta!