Dinner for One or Two | Pasta LINGUINE with CLAMS | Linguine alle Vongole | SUPER EASY HACK

*Craving Takeout? Make This Restaurant-worthy Linguine with Clams in Minutes! (It’s Easier Than You Think)* | *SUPER EASY HACK* Forget fancy restaurants! Today we’re making linguine with clam sauce. We’re using *fresh pre-cooked frozen clams and canned clams* which makes the dish much more *AFFORDABLE and ACCESSIBLE* to all.

This Linguine alle Vongole (or “Linguine with Clams” for us landlubbers ), is bursting with briny, spicy flavor and comes together in a flash. Believe it or not, it’s one of Italy’s simplest yet most satisfying dishes – perfect for a weeknight dinner.

Craving a taste of Italy? Look no further than Linguine alle Vongole, a classic seafood dish that’s *surprisingly easy* to make at home. Forget fancy restaurants – this recipe brings the authentic Italian experience right to your kitchen.

Here’s the secret: fresh clams steamed in a lightning-fast white wine and garlic sauce. No heavy cream, no mystery ingredients, just pure, delicious seafood. Plus, you only need 6 key ingredients (besides the pasta, of course).

*What is Linguine alle Vongole?*
Imagine this: tender linguine bathed in a light, garlicky sauce bursting with the briny essence of fresh clams. Spicy red pepper flakes add a kick, while fresh parsley brings a touch of brightness. This is Linguine alle Vongole, a culinary masterpiece in its simplicity.

*The Secret to Simplicity:*
Unlike some Italian dishes, Linguine alle Vongole celebrates “less is more.” Forget heavy creams and overpowering cheeses – the magic lies in the freshness of the clams and the delicate dance of flavors in the white wine and garlic sauce.

*Only 6 Essential Ingredients:*
Believe it or not, you only need a handful of staples to create this restaurant-worthy dish: olive oil, garlic, red pepper flakes, fresh parsley, clams, and white wine. That’s it!

*Ready to become a homegrown Italian chef?* Watch the video to discover the secret hacks that make this dish effortless and incredibly delicious. You’ll be craving Linguine alle Vongole every night of the week!

*Ready to impress your taste buds?* Our video is packed with hacks to make this dish a breeze.

*You’ll be a Linguine alle Vongole master in no time!*

*CHAPTERS: Key Moments*
00:00 Linguine with Clams | Linguine alle Vongole
00:53 INGREDIENTS: What you will need…
02:20 HACK #2 : CLAMS to make this dish budget friendly and quick
03:17 HACK #1: Adding in the anchovies
04:59 PASTA: What I used and the need to under cook the pasta
06:55 HACK #3: Wine what used…you will be surprised
08:29 MAKING THE SAUCE
16:57 ADDING THE PASTA TO THE PAN
21:03 PLATING THE DISH

Trust me, your taste buds will thank you! 🌞

Give it a try and enjoy the mouthwatering combination of flavors!

Share your thoughts in the comments below after trying this recipe.

I can’t wait to hear about your flavor-packed experiences!

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welcome all to eat drink and explore
with CeCe tonight we are making Linguini
with clams in Italian called pasta alav
vongal this dish is one of the most
requested dishes or ordered dishes in
restaurants worldwide and people don’t
really like making it at home or they’re
afraid to make it at home but what I’m
going to show you here is how to make
this dish on a budget really quickly and
you can do it um last minute as long as
you have the pantry ingredients on hand
you’re good to go it’s also budget
friendly so I’m going to show you a
couple of hacks that I do because you
could go out and buy the clams in the
clams and they look really nice and
presentation wise all of that but then
you’ve got to spend a few hours cleaning
them and soaking them and changing the
water and redoing them again so what I
would recommend is don’t bother with
that so let’s look at some Alternatives
like you could use the these baby clams
that come in a can Okay um in through
there now this can here was
$3.99 so depending so you would need one
can of those per person that you’re
serving if you think about it and and
then I’m like okay so that’s that can
add up quite quickly right so what I
found and what I have been using over
the years is I have been
using clams that are pre-cooked
completely dishel and I find it in the
Frieza section so this bag that you see
here Anchor’s Bay again none of these
products are are sponsored this is just
what I use guys okay so this is clam
meat it’s pre-cooked so that is that’s
even going to make the cooking process
so much faster for us as we uh prepare
dinner um late night dinner or preparing
a dinner when we come home late from
work so what I have here is I have two
cups of clams we really like clams so
I’m making dinner for two tonight so I’m
a cup per person in here now since I’ve
opened this so that I could show you the
difference between these
clams so let me show you this
is the frozen clams nice big chunky ones
these are the ones that are in
cans very very tiny little ones they
will disappear in in your pasta so this
is why I opt for these nice beautiful
ones that I get in the freezer section
now what’s really great about this is
I’ve opened up this can and I’m going to
use the juice of this can um to give me
that same flavor that it would impart
when you put the full clams in there
with the shell and I also picked up some
clam juice in here this is perfect as
well so I’ll add that in with my dish so
it’ll have it’ll have that flavor all
the way through this is a really simple
dish but it’s all about the ingredients
and it’s about combining all these
flavors so they melt together the other
thing that I do and this is very typical
um it in Italian cooking is they will
put anchovies in when they’re doing the
garlic and the olive oil cooking
rendering that down because these
anchovies will melt down in the sauce
you won’t even know that it’s there it’s
a back Flavor now you can get the little
anchovies in a little bottle like that
in oil and where do I find this I find
this in the section by the seafood
Monger in your grocery store they have a
freezer section a fridge section and
that’s where you would find them so this
definitely refrigerate or you can pick
up this and I always have this in my
fridge this is anchovy paste and again
found in that same location same freezer
and it is in a can and so what’s nice
about this so you notice I just bought
it new so you
simply puncture
it well it would help if I actually had
the prop there you go punch it and so
you see it’s already like that right so
that’s nice and then you don’t have to
wait for it to melt into the sauce it’s
already sort of paste likee and it melts
into your liquid in there let me taste
that wow that’s great now because we’re
having the clams the clam sauce and I’m
doing the anchovies the anchovies are a
little salty okay um so I am not adding
any extra salt to this dish definitely
not because remember we are also going
to Salt the water for the Linguini that
we’re putting in one of the things I
wanted to show you is I’ve been
experimenting with different types of
pastas and I found this
one and it is made with uh water from
the Verde River and it’s from Italy and
it’s a number 11 Linguini and it’s much
thinner than the Linguini that we’re
used to
seeing conventionally here in North
America so I’m going to give that a try
and see how that comes out now the trick
when making this thing is when you’re
making your pasta you want to make sure
you make your pasta and you cook your
pasta at least 2 minutes under what the
package requires and that’s super
important because what you’re going to
do is you’re going to combine everything
into a into a single pot with the with
the clams and then you’re going to have
left o basically transferring the
cooking process with everything together
it’ll cook in there as well and then
it’ll be perfect out Dente in there and
um garlic again you have to determine
how much garlic you want because this is
a a really simple dish we want to make
sure that we have flavors in there you
know me I’m all about flavors so this is
this is four cloves of garlic chopped
just sort of small to medium size you
judge it in through there typically if
you want is one go one garlic um um
tooth for per person that should that
should give you a gauge and oops the
butter escaped and you want to use at
least 2 tbspoon of butter in here and I
love the green parsley so I did half a
cup here but it usually takes about a/4
cup but I love the green mixture all
mixed in together and just a little bit
of kick you don’t have to put the the
red pepper flakes in here not at all
okay it’s up to you and you know/ qu
teaspoon should be good enough and for
the
alcohol is usually clams goes with white
with white wine but I actually found it
goes really well with dry white martini
and so dry white Martini in here okay
and I’m using over about 5 oz of of that
now why do I use this dry white Martini
is because it is herbaceous it has some
beautiful herbs to it and Martini you
know the white Martini is actually
fortified wine so but it’s got
herbaceous flavors to it so that’s going
to add another Dimension to the note as
Dimension to the dish I should say all
right so I’m going to go put the pasta
in there and then we’re going to go over
to the stove and put this allt together
this comes comes together really quickly
you literally can have this meal on the
table in 20 minutes and that’s with
setting the table setting the table um
so it’s that easy as long as you have
all of this Pantry stuff at home you’re
good to go so let’s move over to the
stove
now this sauce comes together really
really quickly so you need to have your
Mison plus already done all chopped
ready to go and then you sort of babysit
it on the stove cuz we do not want to
burn the
garlic and I’m just going to turn my
stove down I have it on high I’m
actually going to turn it down to a six
it’s a one number one number before
medium on my
stove and
watch this like a hawk you don’t want to
burn that garlic so all we’re doing
right now is infusing the olive oil and
I’m going to add in a little bit more
olive
oil there’s not many ingredients to this
so all the ingredients that you put into
this dish count the quality of it the
amount
[Music]
oh but you are going to enjoy the flavor
of this and then I’m putting in the
anchovies now what you could have done
is you could have literally gone and
chopped all these anchovies
down okay I’m going to turn this down a
little bit further I’m down to a a four
now cuz I don’t want to burn the garlic
so this will eventually all melt down
and you can
also just add
in as much as you want there’s no um
there’s no rules to this and trust me
you do not taste this at all I mean I do
this every time in my dishes when I make
tomato sauce for pasta as well so okay
and we’re going to add
in so just let’s add in some of the
[Music]
pepper I always leave the
uh the pepper like the container you
know the ends because that helps me
control how much I do cuz I have a heavy
hand just turn it
[Music]
around so you just want to get your uh
garlic golden right that’s that’s it
that’s why I’m keep stirring because I
do not want it to Brown because it can
go from Golden to burnt in an
[Music]
instant okay so now what we’re going to
do is we’re going to add in the
vermouth or the dry wine it’s completely
up to
you oh don’t you love that sizzling
sound I love it now the fact that we
have have the liquid in there we do not
run the risk of
burning the
garlic so just let that cook down a a
little
bit so let that
go and the reason why I said this comes
together so quickly is because the clams
are already pre-cooked the frozen ones
that I bought are pre-cooked already and
the ones in the CL and in the can
they’re pre-cooked as well because they
get pre-cooked before they can so it’s
all ready to
go and if you got like picky eaters at
home definitely um instead of doing the
an chovy fillets use the paste that I
showed you no one will know the
difference wish we had small vision
[Music]
and this uh bottle of clam juice that I
got that was like three that was $3.79
for that bottle of clam juice this is
Canadian and the can that I got um I got
them for
$3.99 on that and you can probably when
you see them on sale by all means buy
them and put them in your pantry you can
always find something to do with it I
use that a lot to do clim chowder but
since I found these Frozen pre-cooked
ones they’re nice and big in that I love
to do conata with that I do New York
style I do the Boston one doesn’t really
matter I love CL
chowder actually you know what I should
do I should actually record it and put
it put the recipe up for you
guys okay so it’s almost like half so
now what we’re going to do is we’re
going to put in the uh so you’re going
to do the juice of the clams if you’re
going to use caned the clams you want to
do the cans in there so if you’re
doing you know four servings you’re
going to have three cans you want to use
all of it cuz this is where all the
flavor
is just in part
that it’s
perfect
and I’m going to add in a half a bottle
of clam juice
[Music]
and you’re going to bring this up to a
boil for those of you who um do not want
to use alcohol or can’t what you can do
is you can replace
the the wine or the remou that I’ve used
with pasta water so you want to use 5 oz
or 6 oz of pasta water and put that in
with the clam juice that replaces it so
you should be okay on that and you know
what’s the trick never
never throw out your pasta water until
you’re finished eating cuz you never
know when you’re going to need
it cuz that’s where all the wonderful
pasta starch is and that’s what’s your
thickening agent
all right so I’m turning the stove down
to a medium
low Drop in your
meat and I leave um the frozen clams
what I do is I don’t completely defrost
them I just take them out of the freezer
and put them in the
fridge if I know what I’m planning to do
uh if I don’t and I come home late at
you know late from work at night then I
just sort of take them out and run them
through a little bit of lukewarm water
just to defrost them a little bit but I
do like to leave them partially frozen
because that adds some extra juice and
flavor to the
dish so we’ll just let
that go up a bit
so what we’re going to do is we going to
be adding in the pasta and then into the
dish and so we want to
emulsify the pasta with the
sauce now one of the things is we like
it Saucy we like a lot of sauce uh if
you don’t like a lot of sauce then use
less clam juice um less clam juice or
let it cook out a little bit further uh
in here so what I’m doing right now is
I’m just heating through gently the
clams and look so this the amount of
clams that I put in that means that for
every Fork of pasta that we have we’re
going to have clams there’s nothing
worse than having clam pasta like pasta
laong and it’s like you just got plim
sort of peppered through there’s not
enough um in there you might as well
really get and enjoy this
[Music]
I can smell the
sea that clam juice um definitely
helps I would highly recommend that you
do
that okay so this is exactly what I want
so
what I mean you can use any type of uh
any type of pasta but to me like pasta
Linguini and
clams they’re kind of synonymous they go
together maybe I’m just a
traditionalist oh and then turn the
stove
off so now you know why I said you want
to cook the pasta at least 2 to 3
minutes under what your
package
requires okay so you can see that it’s
definitely getting getting
there and then what I like to do
here is I turn turn the stove off but
still leave it on the burner and i’ like
to put in some of the parsley at this
stage
because I want to I want to infuse The
Parsley flavor into the pasta as
well this reminds me of
summertime have fun memory as a
kid going clam
digging along the seashore that is
always fun to
do I
remember my parents they would have the
fire and they would cook them right
there and you would cook them with the
ocean
water oh what a mixture of flavors so
you need to taste this and you need to
adjust the
seasoning now remember I told you I
didn’t put any salt because the
anchovies is salty the you know the
pasta was salty as well
so let me try
this I need to adjust it a little
bit I guess I didn’t put enough salt in
my pastel
water it’s all ready to go now what
we’re going to
do um a lot of people say well you’re
using the pasta water so the pasta water
is what’s going to cream your sauce
right but I I’m going to add in some
butter just to get it a little bit
creamier and it’s about 2
tablespoons oh what’s life without
butter you don’t again don’t don’t have
to be a purist
as long as the family enjoys what you’ve
made doesn’t really matter you don’t
have to be a purist I wouldn’t add any
type of cheese on this it just uh the
cheese just detracts away from the
flavors all right let’s go over and
plate
it so what I want you to see here is the
abundance of clams that we have here I
mean this is really a clam and pasta
dish pasta laong it is quick to make
it’s decadent to taste to eat and it
goes really well with a nice glass of
white wine uh nice
crisp lemony wine like a c a 7y Blanc
would be really nice from New Zealand or
even a vermentino from Italy um the
lamara area you can get some really um
you could use a French Shi that would go
well as well okay so let’s plate
this so pasta
dish let’s see if I can
perfect just the right
amount and
now I take
clams and I sprinkle
them
everywhere I eat with my eyes
so that makes me happy
and then we’ll sprinkle a little
bit parsley and then to finish
it a touch of
salt Touch of white pepper and of course
a zest of
[Music]
lemon so olive oil is considered an
ingredient here so what I’m doing is I’m
using this
wonderful lemon
infused one you can make your own but
I’m just doing a little bit of a
drizzle you want to use good quality
definitely good
quality cuz this this dish is so
simple that you want
to
oh that looks so good
all right let’s taste
[Music]
that I’m going to taste out of here not
the the
[Music]
dish oh so Briny
clammy oh it’s
perfect perfect perfect perfect let me
have a little bit more
clams oh yes so you see how the climbs
that I got the frozen ones the bigger
ones you see how they didn’t dissolve
they didn’t break down like the ones
that were in the clam that were the baby
clams they all sort of dissolve and
break into the pasta dish so there you
have it pasta laong I showed you a
couple of hacks of how to make this uh
cheaper budget friendly um you can
definitely have this done as a dinner
for week nights when you come home from
work it’s nice and tasty sit down with
family enjoy it or eat standing up it
all depends on how you enjoy it the most
so thank you so much for joining me
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ciao for now