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Classic Linguine with Clams (Alle Vongole in Bianco)

A close-up, appetizing shot of a bowl of Linguine and Clams tossed in a light sauce and garnished with parsley.
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Follow these steps to prepare authentic Linguine with Clams using a simple white wine and garlic sauce.

Ingredients

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  • 1 pound linguine pasta
  • 3 pounds fresh littleneck clams, scrubbed
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 1 cup dry white wine (like Pinot Grigio)
  • 1 cup clam juice, low sodium
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Scrub the clams thoroughly under cold running water. Discard any clams that are open and do not close when tapped.
  2. Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
  3. While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for 2 to 3 minutes until the garlic is fragrant and lightly golden. Do not let it brown.
  4. Increase the heat to medium-high. Add the scrubbed clams and the white wine to the skillet. Cover tightly and cook for 5 to 7 minutes, shaking the pan occasionally, until all the clams have opened.
  5. Remove the lid. Use a slotted spoon to transfer the opened clams to a bowl, leaving the liquid in the skillet. Discard any clams that did not open.
  6. Add the clam juice to the skillet liquid. Bring the sauce to a simmer and cook for 3 minutes to reduce slightly. Taste the sauce and add salt and pepper if needed. Remember that clam juice is often salty.
  7. Add the drained linguine directly to the skillet with the sauce. Toss well to coat. If the sauce seems too dry, add some of the reserved pasta water, a splash at a time, until a light sauce coats the pasta.
  8. Return the cooked clams to the skillet. Add the chopped fresh parsley. Toss everything together for one final minute to heat through.
  9. Serve immediately in warm bowls, ensuring each serving gets plenty of sauce and clams.

Notes

  • For a richer sauce, you can add 2 tablespoons of unsalted butter at the end when tossing the pasta.
  • Always use fresh, live clams. If you cannot find fresh clams, use bottled clam juice, but reduce the added salt.
  • If you prefer a red sauce version (alle vongole in rosso), add 1/2 cup of crushed canned tomatoes with the clam juice.

Nutrition

Find it online: https://savorandpin.com/linguine-and-clams-recipe-alle-vongole/