Linguine alle Vongole (Linguine with Clams)

February 18, 2007

This seems a little out of season, but it is always a great one.  It seems easy to prepare (and it is on paper), but it require good execution.  The downside is that this dish can easily become very dry and the pasta will stick together…a true disaster.


  • 1 pound of clams
  • 1/2 pound of linguini (see it on Amazon)
  • 4 tablespoons of extra virgin olive oil 
  • a clove of garlic 
  • Salt, pepper and few hot chilli flakes (optional)
  • couple of fresh tomatoes (go organic)
  • italian parsley (optional)
  • half glass of white wine

The easy steps:

Step #0 – Start boiling plenty of water in a pot.  This dish is actually really quick, by the time you get the sauce going you should have the pasta cooking.  I usually start making the sauce as the water starts boiling and I put the pasta in.

Step #1 – In a deeper pan throw in olive oil, chopped garlic and the clams. Cook it over medium heat.  After a few minutes the clams will start opening up and release water.  Here’s a quick tip: take some of the water released by the clam and set it aside, it will be useful later to make sure that the sauce does not get too dry.

The clams

Step #2 – After you save some of the water add the white wine and let it reduce for couple of minutes.  At this point add the fresh tomatoes and season with pepper/salt. Cook for for about three minutes.

Clams with tomatoes

Step #3 – You are about done with the sauce.  This is where you need to make a judgement call on how how dry the sauce is.  If it seems a little dry add some of the clams’ water you saved.  If you do so, make sure you cook it for a minute or so.  The pasta should be done by now and it’s time to blend.  Add the parsley, the chilli flakes and extra pepper.

Blending the pasta 

Step #4 – You are done.  Time to plate!

pasta is ready


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