Linguine with Clam Sauce (Linguine Con Vongole)

Linguine with fresh clam sauce made with garlic and white wine. Traditionally known as linguine con vongole, sounds fancy and expensive I know, but its a fairly easy make and budget-friendly.

Linguine with Clam Sauce (Linguine Con Vongole)

Linguine con Vongole sounds so elegant and expensive – if you’ve never made this pasta dish before you might be thinking how this recipe seems like it will take a lot of work and money to make.

It’s actually one of the most affordable and easiest pasta dishes to make. Don’t feel intimidated and let’s try something new and yummy!

Linguine with Clam Sauce (Linguine Con Vongole)

Ingredients for linguine with clam sauce

Clams for pasta: You can use a variety of different clams and for this recipe. You are free to use Littleneck clams, New Zealand cockles, or Manila clams. It’s best to use smaller clams for this dish.

Check your clams to make sure you don’t have any dead clams. You can check the clams by gently tapping them – if they close then that means that they’re alive and you want to keep those. If they do not close or have any cracks or chips you want to toss those.

Cleaning your clams: Place your clams in a bowl of fresh cool water and let them sit for 20 minutes to an hour to expel any sand. When you’re ready to cook make sure to give the clams one last rise under running water.

Linguine with Clam Sauce

How to make linguine con vongole

Step one: In a large pot bring your water to a boil and add a pinch of kosher salt.

Step two: Add the linguine – check the cooking directions on the package

Step three: As the pasta cooks heat a large sauté pan over medium heat. Add your olive oil and chopped garlic and shallots. Sautè until golden.

Step four: Pour in the wine, red pepper flakes, clams, salt, and parsley. Bring to a simmer and cook covered for 5 to 8 minutes until the clams open and the liquid has reduced and thickened.

Choose a good cheap wine to cook with but stay away from the “cooking wines”.

Step five: Reserve 1/2 cup of the pasta cooking water and drain the linguine. Add the pasta to the clams.

Step six: Cook the linguini with the clams on medium heat for 1 to 2 minutes until the pasta absorbs most of the sauce. Add some pasta water if needed.

Step seven: Cut off the flame and add butter, lemon zest, lemon juice, and parsley. Toss.

Step eight: Taste, plate, and serve.

(Linguine Con Vongole)
Linguine with Clam Sauce (Linguine Con Vongole)

Linguine with Clams (Linguine Con Vongole)

An elegant clam pasta that is affordable, tasty, and beginner friendly.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 pound dried linguine
  • Kosher salt
  • 6 cloves garlic chopped
  • ½ cup shallots finely chopped
  • extra virgin olive oil
  • 1 cup dry white wine Sauvignon blanc, Trebbiano, Pinot Grigio, or Chardonnay
  • ½ tsp red pepper flakes
  • 2 pounds Littleneck clams
  • 3 tbsp butter
  • ¼ cup parsley finely chopped
  • 2 tablespoons parsley for the toppings
  • 1 tsp lemon zest
  • 1 tablespoon lemon juice

Instructions
 

  • In a large pot bring your water to a boil and add a pinch of kosher salt.
  • Add the linguine – check the cooking directions on the package
  • As the pasta cooks heat a large sauté pan over medium heat. Add your olive oil and chopped garlic and shallots. Sautè until golden.
  • Pour in the wine, red pepper flakes, clams, salt, and parsley. Bring to a simmer and cook covered for 5 to 8 minutes until the clams open and the liquid has reduced and thickened.
    Choose a good cheap wine to cook with but stay away from the "cooking wines". Try Sauvignon blanc, Trebbiano, Pinot Grigio, or Chardonnay
  • Reserve 1/2 cup of the pasta cooking water and drain the linguine. Add the pasta to the clams.
  • Cook the linguini with the clams on medium heat for 1 to 2 minutes, until the pasta absorbs most of the sauce. Add some pasta water if needed.
  • Cut off the flame and add butter, lemon zest, lemon juice, and parsley. Toss.
  • Taste, plate, and serve
Keyword pasta, seafood
Linguine with fresh clam sauce made with garlic and white wine. Traditionally known as linguine con vongole, sounds fancy and expensive I know, but its a fairly easy make and budget-friendly.


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