Jul 14 2026
Restaurants›Fish Restaurant + Bar›Linguine Vongole Recipe

Linguine Vongole Recipe

Inspired by Fish Restaurant + Bar
Time40m
Serves4

Clams, Pancetta, Pecorino, Garlic, White Wine

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Clean the Clams

    Rinse the clams under cold water to remove any sand and grit. Soak them in a bowl of salted water for about 30 minutes to help purge them of sand. Rinse again before cooking.

  2. 2

    Cook the Linguine

    In a large pot, bring salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the linguine and set aside.

Cooking

  1. 3

    Sauté Pancetta

    In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes.

  2. 4

    Add Garlic

    Add the minced garlic to the skillet with the pancetta and sauté for about 1 minute until fragrant, being careful not to burn it.

  3. 5

    Cook the Clams

    Pour in the white wine and bring to a simmer. Add the cleaned clams to the skillet, cover, and cook for 5-7 minutes or until the clams have opened. Discard any clams that do not open.

  4. 6

    Combine Pasta and Sauce

    Add the cooked linguine to the skillet with the clam mixture. Toss everything together, adding reserved pasta water a little at a time until the desired consistency is reached.

  5. 7

    Finish with Cheese and Parsley

    Remove from heat, then stir in the grated Pecorino cheese and chopped parsley. Season with salt and freshly ground black pepper to taste.

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