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Linguine with Clam Sauce Recipe (Pasta Alle Vongole)



You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.

To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It’s incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.

Ingredients for this recipe:

• ¼ cup olive oil
• 4-5 finely minced cloves of garlic
• ½ peeled and small diced shallot
• 12 fresh rinsed clams
• ¾ cup white wine
• 10 ounces canned whole clams in juice
• 6.5 ounces canned chopped clams in juice
• small bunch of finely minced fresh parsley
• 1 pound fresh or dried pasta
• sea salt and fresh cracked pepper to taste

Serves: 4

Prep time: 5 minutes

Cook Time: 20 minutes

Procedures:

1. Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
2. Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
3. Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
4. Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
5. Add the pasta to a large pot of boiling salted water and cook until al dente.
6. Strain the noodles and toss with the clam’s saucepan.
7. Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.

How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.

How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.

You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried pasta.

I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.

46 Comments

  1. Maria Tejada

    It looks amazing, se ve delicioso, en Perú tenemos la oportunidad de comprar mariscos frescos, así que preprararé esta receta💪!! Thanks

  5. yumi

    Awesome recipe, thanks. If I can't use white wine though, what can I replace it with (something without alcohol)?

  9. Daniel Margolis

    Tasted great. Careful with the salt if you’re using the canned clams. They’re pretty salty. I added some pasta water to the sauce. Thanks!

  10. Ana Findlay

    HI CHEF BILLY
    MY MOUTH IS WATERING AS I WATCH THIS DELICIOUS RECIPE 😋😋
    THANK YOU SO MUCH 💕💕

  12. Clive Scott

    All perfect up to 8:27……get rid of the cheese or I send the boys round! 🤣 Put cheese on fish pasta in Italy and you lose ya citizenship!

  16. Whipped

    Such a fancy pasta recipe! It looks so flavorful wow! Awesome work, keep it up 😀

  22. Shelly Krabbe

    Just made this recipe. Never did this before. I don't even eat clams. My husband always orders this when dinning out & I eat some of the linguine & dip a few pieces of bread into the broth. Husband Traeger'd the clams till they they slightly opened while I had the broth ready & waiting to go while waiting for him to bring in the clams & finished in the your broth recipe while linguini was boiling. I did add about 4 Tbs of Irish butter into the broth to kick it up a notch & the juice of 1 small fresh lemon after adding the linguine. O…M…Gosh… EXCELLENT!! 👏🏼 sprinkled chili flakes and grated some fresh parmigiano reggiano on top after serving. Superb!! Thank You for sharing ~ LOVE this recipe 💞

  27. Lizzy Gonzalez

    Thank you for such an easy thorough step by step! Trying this out for the first time and this is the only video ive come accross that explains everything so easily!

  28. Nann O

    Here is a tip from an Oregon Coast viewer. Adding sea salt to the water helps those clams think that the tide has come in. 2-4 hours in the refrigerator and they have spit out all of their sand. Easy on the salt, make it taste like the ocean

  34. Neonchronik7

    Thanks for the recipe, I recently got a job as a kitchen manager at a small Seafood Bistro. They are bastardizing these beautiful fresh manila clams with a mediocre "on the fly" recipe. I have to change it!! Thank you for your time and effort! subscribed!! and LOVE!!

  37. J B

    I love that you give alternatives whenever you cook. Thank you!!!! You are the best.

  39. fatmanstan

    Billy I know you’re a pro but bro that poor linguine was cooked to fk my man, I don’t even do my large oblong tagliatelle for 2 min, that thing linguine looked like boxed over cooked pasta man, damn

  40. Marty Edson

    Made this tonight. It was amazing! My son and I ate a whole loaf of Italian bread to soak up the broth. Definitely on my list of quick delicious meals. Thx Chef!

  44. Lupo64

    Che schifezza, siete bravi solo a violentarlo il cibo italiano. Perlomeno abbiate la decenza di chiamarlo porcheria alla italo-americana, e non come lo fanno in Italia. Da noi un piatto del genere va dritto nel bidone della spazzatura.

  46. Alan Kessler

    Put the Clames in ice water in the refrigerator for an hour to two hours at all. The dirt comes out your salted water and it’s yours out to Sand from the Clames.

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