Jul 09 2026
Restaurants›Polo Lounge›Linguine Vongole Recipe

Linguine Vongole Recipe

Inspired by Polo Lounge
Time50m
Serves4

Seasonal Vegetables, Feta, Espelette Pepper; Manila Clams, Calabrian Chili, Garlic Herb Butter; Citrus Breadcrumbs

Jump to Recipe

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.

Seasonal Vegetables & Cheese

Manila Clams, Pasta & Aromatics

Finish & Garnish

Method

Seasonal Vegetables & Cheese

  1. 1

    Rinse and trim the seasonal vegetables; chop into bite-sized pieces.

  2. 2

    Crumble the feta cheese and set aside.

  3. 3

    Measure Espelette pepper and keep nearby for seasoning.

Manila Clams, Pasta & Aromatics

  1. 4

    Bring a large pot of salted water to a boil and cook linguine until al dente, about 8–9 minutes. Reserve 1 cup of the pasta water before draining.

  2. 5

    In a large skillet, melt garlic herb butter with olive oil over medium heat; add Calabrian chili flakes and Espelette pepper; bloom for about 30 seconds.

  3. 6

    Add Manila clams to the skillet; cover and cook until shells open, about 5–7 minutes; discard any that do not open.

  4. 7

    Add chopped seasonal vegetables to the skillet and sauté until just tender.

  5. 8

    Pour in white wine and simmer until reduced by half, about 2–3 minutes.

Finish & Garnish

  1. 9

    Toss the cooked linguine into the skillet with the clam and vegetable sauce, adding reserved pasta water as needed to loosen.

  2. 10

    Stir in feta cheese gently to melt slightly; season with salt and black pepper to taste.

  3. 11

    Top with citrus breadcrumbs and lemon zest; drizzle with a little extra olive oil if desired.

More from Polo Lounge