Linguine Vongole

Ingredients

• 500 g (16 oz)fresh linguine (or spaghetti or vermicelli)
• 1 kg (2 lb)small clams
• 60 ml (4 tablespoons)extra-virgin olive oil
• 5 clovesgarlic
• 1chilli pepper
• 200 g (7 oz)cherry tomatoes
• 240 ml (1 cup)dry white wine
• 2 handfulsparsley

Instructions

1. 1

   Cook the pasta

   Bring a large pan of salted water to the boil. While it heats, prepare the vegetables, timing the pasta so it is ready with the clams. Cook the linguine al dente according to the packet instructions.

2. 2

   Prepare the garlic

   Peel and thinly slice the garlic. Remove the seeds from the chilli and slice it thinly, leaving the seeds in if you prefer more heat.

3. 3

   Chop the parsley

   Finely chop the parsley, keeping the stems to fry with the garlic.

4. 4

   Halve the tomatoes

   Cut the cherry tomatoes in half.

5. 5

   Clean the clams

   Wash and drain the clams, removing any sand if needed. Discard clams with broken shells.

6. 6

   Fry the aromatics

   Heat 3 tablespoons of the olive oil in a deep frying pan. Add the garlic, parsley stems, chilli and tomatoes, and sauté until the garlic starts to caramelise.

7. 7

   Cook the clams

   Add the clams and white wine, toss together and cover with a lid. Cook for about 4 minutes, until the clams open. Remove any that have not opened.

8. 8

   Finish the linguine

   Drain the linguine and toss it through the cooked clams. Add the chopped parsley and drizzle with the remaining olive oil.

9. 9

   Serve straight away

   Cook everything together for 1 more minute, then serve immediately with crusty bread to mop up the juices.

What is linguine vongole?

Linguine vongole is an Italian pasta dish made with clams; vongole means clams in Italian. It is especially associated with coastal cooking, where shellfish and a simple pasta sauce make a quick, satisfying meal.

This version combines clams with white wine, garlic, chilli, parsley and cherry tomatoes. The sauce stays light, while the clam juices bring savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 29g protein, 75g carbs, 20g fat.

The linguine supplies most of the carbohydrates, while olive oil contributes much of the fat. Clams provide the main protein, with additional energy from the wine and oil. Serve with a green salad or extra vegetables alongside, and use bread sparingly if you want the pasta to remain the main source of carbohydrates.

Choosing the clams

Fresh clams: Choose intact shells and discard any that are broken. Rinse and drain them, and purge them if they still contain sand; some shops sell clams already cleaned of sand.

Getting the timing right

Pasta first: Start the water and prepare the other ingredients while it heats. Aim for the linguine to finish as the clams are ready, so it can go straight into the pan.

Clams second: Once the wine and clams are covered, the recipe allows about 4 minutes for them to open. Keep an eye on them rather than leaving them to cook unattended.

Building the sauce

Aromatics first: Fry the garlic, parsley stems, chilli and tomatoes in 3 tablespoons of olive oil. The method uses the garlic beginning to caramelise as its cue to add the clams.

Wine and clam juices: The white wine cooks with the clams under a lid, creating the liquid that coats the pasta. Toss the linguine through the pan rather than serving the clams separately.

Keeping the pasta al dente

Packet timing: Cook the linguine according to its instructions and stop when it is al dente. It has one final minute in the pan with the clams, so avoid cooking it soft in the water.

Final toss: Drain the pasta, add it to the clams and finish with chopped parsley and the remaining oil. Serve promptly while the pasta is hot and the sauce is loose.

What to serve with it

Crusty bread: Serve it alongside the pasta for soaking up the garlicky cooking juices. A simple green salad can add a fresh contrast without competing with the clams.

Recipe notes & tips

• Have the garlic, chilli, parsley and tomatoes ready before the clams go into the pan.
• Keep the parsley stems to flavour the oil, and add the chopped leaves at the end.
• Check that the clams are free of sand before cooking.
• Coordinate the pasta so it reaches al dente just as the clams open.
• Serve immediately so the linguine can absorb the clam and wine juices.

Variations

• More heat: Leave the chilli seeds in for a spicier sauce.
• No chilli: Omit the chilli for a gentler, garlic-led flavour.
• Different pasta: Use spaghetti or vermicelli instead of linguine.
• More tomato: Add extra cherry tomatoes for a fruitier sauce.
• Herb finish: Add extra chopped parsley at the table for a fresher finish.

Common mistakes to avoid

• Sandy clams: Rinse and drain them, and purge them if necessary before cooking.
• Broken shells: Remove clams with broken shells before they go into the pan.
• Overcooked pasta: Cook it al dente to the packet instructions because it gets another minute with the clams.
• Missed timing: Start the pasta while preparing the vegetables so both components finish together.
• Unopened clams: Remove any clams that remain closed after about 4 minutes of cooking.

How to store

For the best texture, eat this dish as soon as it is cooked. If necessary, refrigerate leftovers promptly in a covered container and use within 1 day; reheat gently in a pan until piping hot, adding a splash of water if needed. Discard any clams that were unopened after cooking.

Frequently asked questions