Linguine alle Vongole

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to the boil. While it heats, rinse the clams under cold running water, discarding any that are cracked or that stay open when tapped. Scrub the shells well. Slice the garlic, chilli, and chop the parsley so everything is ready before you start cooking; this dish moves quickly once the clams hit the pan.

   800 g fresh clams, scrubbed and purged3 garlic cloves, thinly sliced1 small red chilli, finely sliced15 g flat-leaf parsley, finely chopped2.5 litres water
2. 2

   Salt the boiling water with the coarse salt and add the linguine. Cook for about 2 minutes less than the package suggests, until very al dente; it will finish in the clam sauce. Stir early so the strands do not stick.

   18 g coarse salt180 g linguine
3. 3

   Meanwhile, set a wide sauté pan over medium heat. Add the olive oil, then the sliced garlic and chilli. Cook gently for 30-60 seconds until the garlic is fragrant and just turning pale gold; do not let it brown or it will taste bitter.

   45 ml extra-virgin olive oil3 garlic cloves, thinly sliced1 small red chilli, finely sliced
4. 4

   Add the clams to the pan and immediately pour in the white wine. Cover with a lid and cook over medium-high heat for 3-5 minutes, shaking the pan once or twice, until the clams open. Remove the pan from the heat, discard any clams that remain closed, and transfer a few opened clams to a bowl for garnish if you like.

   800 g fresh clams, scrubbed and purged100 ml dry white wine
5. 5

   Using tongs, transfer the nearly cooked linguine straight into the pan with the clams. Add about 100 ml pasta water and toss vigorously over medium heat for 1-2 minutes, until the pasta is cooked through and lightly coated in a glossy emulsion of clam juices, wine, oil, and starch. If it looks dry, add a splash more pasta water; if too loose, keep tossing until it tightens.

   180 g linguine
6. 6

   Add most of the parsley, the fine sea salt only if needed, and the black pepper. Toss once more, tasting before adding extra salt because clams are naturally briny.

   15 g flat-leaf parsley, finely chopped6 g fine sea salt1 g black pepper
7. 7

   Twirl the linguine into warm bowls, spoon over the clams and sauce, and finish with the remaining parsley. Serve immediately while the pasta is glossy and the clams are hot.

   15 g flat-leaf parsley, finely chopped

Origin & History

Linguine alle Vongole is a classic dish of southern Italian coastal cooking, especially associated with Naples and Campania, where fresh shellfish and dried pasta are everyday staples. It became famous for its elegant simplicity: a handful of ingredients transformed into a briny, aromatic sauce that tastes of the sea.