Very few pasta dishes capture the spirit of coastal Italy more cleanly than linguine alle vongole. Garlic, olive oil, wine, clams, pasta water. Five humble components, combine into something that tastes like sunset and late dinners on warm stone terraces.
I think this dish resonates with home cooks because the recipe feels indulgent without heaviness. Olive oil, and shellfish liquor, mingle with starchy pasta water to create silkiness. The sauce coats pasta through emulsification rather than utilizing cream or butter. The flavors remain bright, direct and deeply satisfying.
Inclusion in my culinary canon is non-negotiable. This dish teaches restraint, timing, and respect for ingredients. Burn the garlic, and the whole preparation collapses. Over season, and the dish becomes a giant salt bomb. Undercook the pasta or drown it in sauce and the harmony breaks. Success demands attention and confidence. This recipe will give you just that.
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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.
29 Comments
Missed the most important ingredient. In the Amalfi this always contains a small bit of anchovy filet melted in the oil.
Clams =💀 Don’t trust it!
Great idea removing the shells. Easier to eat!
Clams =💀 Don’t trust it!
Alliums 🤮🤮.
I ordered spaghetti with white clam sauce at Old Spaghetti Factory and loved every bite of it. It's difficult to source fresh clams in the Midwest so I have to turn to restaurants to enjoy the taste. Loved Bizarre Foods. Wish my mom and dad were alive to see it. I'm sure they would have loved watching it.
the bread is where
I Sautee my clams instead of boiling because I don't want to over cook them. Also be careful if the clams don't open because they can make you sick.
Clam juice…….. THATS WHAT SHE SAID!!!!!
Exceptional 🤌🏼
Ya know…when you were eating water bugs, at least I wasn't starving watching you! This looks divine.
What happened to Andrew 😮? Cross eyed Mary oh no.
Love your videos, but please turn off the oven hood!
⭐️⭐️⭐️⭐️⭐️
Hey Andrew, what do you think about bottled clam juice? I've used it in a recipe for lobster pot pie from Chef John and it definitely enhanced it. How different is the clam juice you make here from that? Great video by the way!
Meh
prefer the tiny clams for this
I would have threw the last clam out looked like it wasn't going to open unless you pried it open.
Those clams are not suitable for this dish, sorry
I love it!!! I can't wait to make it thank you Chef Andrew!
No parmesan on top?
Love watching
Need to find some clams now Andrew thanks for sharing
I'm on the Eastern Shore of VA. Aqua culture is one of the main businesses here. You can buy clams/oysters directly from the farmer all over the place, oceanside is a bit more salty than bayside but they are both excellent.
I make a similar dish often but you just upped my game, thanks!
best video on vongole pasta for me, this is delightful.
WOW a video that isn't 40 mins long showing how to make something that takes 5 mins to make. Amazing. Lets see how horrible this one is Mr Political.
EDIT : Teaches Restraint, timing and respect for ingredients. OK. Another one of these ones. Can't watch any more, its just seafood and noodles. We know you fell from grace, keep flapping those wings, not making new words for old meals.
Andrew. You need to do a story on Hatteras Island chowder. The oldest chowder in the US.
Ya lost me not using all that clam juice, or any?
Thoughts on a very good Avocado oil instead of Olive oil? I prefer to cook with Avocado oil?