Linguine alle Vongole — the elegant Italian seafood pasta that proves simple ingredients can create extraordinary flavor.
In this video, I’ll show you how to make linguine alle vongole the right way — with fresh clams, garlic, white wine, and olive oil. No cream, no shortcuts, just pure coastal Italian magic in under 20 minutes.
Whether you’re planning a romantic dinner, a summer lunch, or just craving real Italian food, this dish delivers bold flavor with minimal effort.
Save this recipe — it might just become your new favorite pasta.
🧄 Ingredients:
• (12oz) linguine
• (2 lb) little neck fresh clams (cleaned and purged)
• 5tbsp extra virgin olive oil
• 1 whole head garlic cut in half
• 1 pinch red pepper flakes (optional)
• 1cup) dry white wine
• A pinch Garlic confit chili oil recipe👇
• Fresh parsley, chopped
• Salt, to taste
🍝 Instructions:
1. clean the clams and rinse them 3 times.In a large skillet, heat olive oil over medium. Add garlic and parsley stalksand basil sauté until fragrant (don’t let it brown).
2. Add clams and white wine. Cover and steam until clams open (3–5 minutes). Discard any that stay closed.pick and strained the loquid
3. Cook linguine in boiling salted water until just before al dente. Keeping the pasta water
4. Add the pasta a splash of pasta water and clam juice to emulsify. Toss until glossy and well combined.
5. Finish with chopped parsley,chili oil,gralic confit
6. Plate, twirl, and serve immediately. ✨
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Thankyou for watching and have a bless day
#seafoodpasta #italianfood #pastarecipe
1 Comment
Gotta get some cheese in there bro.