Name: Linguine and Clams (Spaghetti alle Vongole)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb linguine (or spaghetti (good quality)); 3 Tbsp extra virgin olive oil; 3 cloves garlic (chopped); ⅛ tsp cayenne pepper (fresh or dried (optional)); 1 small bunch Italian parsley (chopped); 4 oz dry white wine; 1 lb littleneck clams ((fresh)); ⅛ tsp salt (to taste); ⅛ tsp black pepper (to taste)

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Linguine and clams is a super quick and easy seafood dish you can make anytime you have good quality, fresh clams on hand. The original dish from Italy, spaghetti alle vongole, uses an alternative long pasta, so use whichever one you prefer.

Seafood scares some people, but truly, there’s nothing to be afraid of.

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The most important things about cooking seafood is that it is good quality and not overcooked, like this linguine and clams dish. If you can handle these key points, you’re golden. Just be sure to use a reputable seafood company, you will have the first condition covered.

My shellfish were so fresh, that when I cooked them, every single clam and mussel opened: not one discard in the cioppino and pasta dishes I used them in. If your shrimp and scallops are succulent, your seafood pasta will turn out better than ever!

Linguine with clams is such a fabulous recipe because once your clams are soaked and clean, it takes about 15 minutes of cooking time.

In fact, this is one of those dishes when the sauce is ready before the pasta has finished cooking, just like my quick, authentic Italian tomato sauce.

Check out my quick and easy lobster pasta recipe, too!

Do I Need Fresh Clams for Linguine with Clams?

You could make this with canned clams, too. However you choose to make it, just remember that the key is to use the best quality ingredients, especially the clams and pasta. This is an example of good quality pasta, the Di Martino brand. Look for pasta which is made from 100% durum wheat semolina and nothing else (no added vitamins, as that means it’s been unduly processed.)

What Type of Clams are Best for Linguine and Clams?

Littleneck clams are the smallest available in the US, so these are the best to use for this pasta recipe.

Have you seen my cioppino recipe?

Spaghetti con Vongole

As I mentioned earlier, in Italy, the choice of pasta for this dish is spaghetti (my choice, too, since I’m not a huge linguine lover). So if you want to make this dish a bit more authentic, choose spaghetti, and instead of chopping up the garlic cloves, leave them whole and then discard them after sautéing in the oil. Contrary to popular belief, garlic is much more popular in American Italian food than authentic Italian cuisine.

The other difference in Italy is that the clams are much smaller, however, there’s nothing we can do about that. You’ll just have to go to Italy when we’re able to travel again to taste the original! I don’t know about you, but I can’t wait!

Note: Italians have a “thing” about adding cheese to seafood, so if you don’t want to stray from tradition, keep the cheese in the fridge. The reason is that the cuisines are seen as separate; mountain and inland food from animals (cheese) and seafood from the sea and therefore, coastal regions. Also, cheeses often have a very strong flavor, which can overpower delicate seafood. Now you know!

Aren’t you hungry?

Linguine with Clams (Spaghetti alle Vongole)

A simple Italian recipe – Christina Conte serves 5

FULL PRINTABLE RECIPE BELOW

Soak the clams in advance of making the recipe. I sprinkle a little Kosher salt into the water and leave for an hour or two. Afterwards scrub them well, and rinse. If any are open and don’t close when tapped against a hard surface, discard.

Before starting the clams, pop the pasta into a pot of salted water at a rolling boil. Cook according to the time on the package to “al dente”, when the inside of the pasta is still a little hard.

Fresh garlic is a must (do not use jarred, prechopped garlic), as well as good quality olive oil, like my friend Amy Riolo’s award-winning extra virgin olive oil from Abruzzo, Italy (enter code WELCOME10 for a 10% discount). Chop the garlic and parsley and add a little cayenne pepper, too, if you like.

In a pan over medium high heat, add the garlic, then the parsley and hot pepper, if using.

Before the garlic starts to brown, add the wine.

Next, add the clams, and cover.

Cook just as long as needed for them to open: usually about 5 minutes, but no more than 8 or 9 minutes (the larger the clams, the longer the cook time). Discard any that do not open at all.

When ready, turn off the heat.

Immediately add the linguine or spaghetti, straight from the pot using a pasta fork (do not drain the pasta unless you reserve a cup of the cooking water).

Stir and toss to mix in the pasta with the clam sauce, adding some of the pasta water if needed (if it’s too dry, it needs it).

Serve linguine and clams immediately. Now, see how easy that was?

Buon appetito, and hold the cheese!