Linguine Con Vongole Recipe

Time40m

Serves4

Linguine pasta with fresh clams, garlic, parsley, and olive oil.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Clean the Clams
Rinse the fresh clams under cold water to remove any sand or grit. Soak them in a bowl of cold water for about 30 minutes, then rinse again.

2
Boil Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

3
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1-2 minutes until fragrant but not browned.
4
Add Clams and Wine
Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams have opened.
5
Combine Pasta & Sauce
Add the cooked linguine to the skillet with the clams. Toss everything together and add reserved pasta water as needed to create a sauce. Season with salt and black pepper to taste.
6
Finish with Parsley
Remove from heat and stir in the chopped parsley before serving.