Linguine Alle Vongole
This Italian liguiine with clams is light, garlicky, and packed with fresh seafood flavor tossed in a savory white wine sauce. Made with tender clams, perfectly cooked pasta, garlic, herbs, and lemon, this elegant yet simple dish is perfect for date nights, special occasions, or restaurant-quality dinners at home.
Servings: 2
Calories: 823kcal
Ingredients
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1 Shallot, minced
- 4 cloves Fresh Garlic, minced
- 1/4 tsp Red Pepper Flakes
- 1/4 cup Fresh Parsley, chopped
- 1 cup Dry White Wine
- 2 pounds Little Neck Clams, cleaned
- 1/2 pound Dry Spaghetti or Linguini
- 1/4 cup Preserved Pasta Water
Instructions
- Before cooking, be sure to properly clean your clams and ensure they are free of all sand or silt. To begin, bring a pot of water up to boil for your pasta. Next, grab a sauté pan to begin the clam sauce. I recommend preparing the sauce while the pasta is cooking to ensure the pasta will be ready to add to the sauce once it is al dente.
- To prepare clam sauce, melt 2 tbsp of butter and stir in 2 tbsp of olive oil. Next sauté shallots until they begin to sweat, then add minced garlic. Do not allow garlic to brown. Once garlic is fragrant, add 1 cup of dry white wine and red pepper flakes. Allow mixture to come to a simmer to allow alcohol to cook off. When ready, add fresh clams to the sauté pan, cover with a lid and allow the clams to simmer in the sauce for 5-7 minutes. At this point, your pasta should be boiling as well in lightly salted water. (NOTE: You do not need to heavily salt your pasta water this time since the clams have a natural salt taste to them as well)
- The mouths of the clams should begin to open during the simmering process. If they do not open after 5-7 minutes, there's a possibility they were dead before you started cooking. If so, do not eat these, simply discard.
- Remove clams from sauce and add al dente pasta to the sauté pan. If you need to stretch your sauce a bit, add a few tablespoons of pasta water as well. Toss pasta in clam sauce. Once pasta is fully covered in sauce, re-add clams to the pan as well and toss a few times more. You may even decide to shuck a few of your cooked clams for ease of eating just before serving. Top off your dish with freshly chopped parsley, serve immediately and enjoy!
Notes
- Fresh clams provide the best flavor for this recipe. Be sure to scrub the shells well and discard any clams that are cracked or remain open after tapping.
- Soaking the clams in cold salted water for 20–30 minutes before cooking can help remove excess sand and grit.
- Salt the pasta water generously to help season the spaghetti as it cooks.
- Reserve some pasta water before draining the spaghetti. A splash of pasta water can help loosen and emulsify the sauce if needed.
- Do not overcook the clams. They should open within a few minutes of cooking and remain tender and juicy. Discard any clams that do not open after cooking.
- Fresh garlic, parsley, and lemon juice help brighten the seafood flavors and give the dish a classic Italian taste.
- For a little heat, add red pepper flakes to the sauce while sautéing the garlic.
- This spaghetti with clams pairs beautifully with crusty bread, a fresh salad, or roasted vegetables.
- Leftovers are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition
Calories: 823kcal | Carbohydrates: 95g | Protein: 26g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 154mg | Potassium: 485mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1261IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 4mg