Linguine with clams (vongole) is a super simple recipe that’s loaded with delicious seafood flavor. I used canned baby clams and fresh Littleneck clams, but other types of clams or mussels can be used for this Italian classic white clam sauce.
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LINGUINE ALLE VONGOLE INGREDIENTS:
-1 pound linguine
-3 dozen Littleneck clams
-10 ounce can baby clams
-1/2 cup dry white wine
-4 small anchovies
-1/2 tsp crushed red pepper flakes
-10 cloves garlic
-1/4 cup olive oil
-1/4 cup extra virgin olive oil
-1/4 cup fresh parsley
-2 cups pasta water
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24 Comments
Great. As always.
Thx
Hope you're still looking at comments – how would you adjust this dish if you only had access to shelled clam meat? It's raw, but shells off.
😘
what pan is that you're using it looks like an Italian pasta specialty pan thanks Chef!
스테이크 해보쇼 😍
Looks fabulous! 1) Can u remind us again how to get all sand out of the clams? 2) Would love more fish recipes & fish soups! Oh, BTW King Oscar Anchovies from Norway 🇳🇴 are widely available in Midwest- Michigan; it takes a trip to specialty market to find Cento. The King Oscar brand is wonderful & endorsed by America's Test Kitchen. Last, I'd love for u to share the health benefits – ie parsley, oregano, dill, etc are herbs packed full of nutrition most don't know about – iron, vitamins, anti-cancer elements & that's why Univ of Mich Dr's endorse a Mediterranean Diet! Thanks for ur great teaching skills, the little things matter!
Awesome recipe, Cento canned products are pretty good! When I make linguine and clam sauce, I use fresh live little necks. But lately fresh live clams are starting to get a bit pricey, and where heading into winter were I am so I just picked up 4 cans of Cento baby clams with 6 cans of Cento white clam sauce and a nice bottle of Chardonnay! Can't wait to try these clams in a can.
Dude I love all your dishes! You are a chef of quality. This dish is the bomb.
I save the garlic ends to make a garlic stock? Lovely recipe thanks.
I like spaghetti with white clam sauce.
But the canned sauce spiked with a can of minced clams works well for me.
Do yourself a favor, don’t add too many anchovies. One is enough.
Superb💕
Linguine with white clam sauce is one of my favorite dishes. I hate parsely and cilantro. I leave them out of all recipes that call for them. 😄
Cento is the best for our Italian cooking
Schoola pasta. Lol
Where’s our tester…
You my friend are fantastic! Love your videos! Every recipe I’ve tried came out perfecto!
C&M is one if my favorite dishes. I lobe having clams with every fork full so add about 4 cans of clams. I use 2 cans of minces and 2 whole and a dozen fresh clams. Me i hate clam shells on my plate, so once they open up and cool in shuck them from the shells. Cant forget the parm cheese. Happy cooking and eating!! 🦀🐚🦪🦞
I thought ‘With white clam sauce’ would always mean that opaque white creamy sauce, not the clear or semi-clear sauce this recipe produces….no? Or do I just have that wrong?
Love this pasta with clams I will make it also thank you for your step by step recipe and the listing of ingredient . May God Bless you and your beautiful family
Looks good, i like mine a little soupy. Zuppa di vongole over linguine.
Oh, bro… I really loved watching this one. This was a really good episode. Don’t get me wrong your new things with a taste tester and things like that or not up my alley. But maybe there are other people’s liking. But this one was really good! I really wish you would get back to things like this.
Question – I’ve tried this twice and both time it came out essentially inedible due to excessive saltiness. Has this ever been an issue for you? On the second attempt we looked for anchovies with the least amount of salt content we could find, and cut them in half. Same result. Wondering if it may be the canned clam liquid? Or do clams themselves have a lot of salt in them normally?
We make a ton of your recipes and they always end up amazing. Surely we’re missing something on this one.
I use canned clams and anchovy paste. It's our go to meal when it's late and we are saying it's late what should we make. It takes less time than chicken nuggies and tater tots. I put worcestirshire, sp, sauce too. It's not traditional but I'm not from Italy. I make it how we like it. We do the same dish with chicken or hen of the woods mushrooms when they are fresh. I usually find them at the same time in the fall.