Linguine alle Vongole

This classic pasta dish in bianco, with fresh clams, garlic, and white wine is a family-favorite summer dinner that's easy to make.

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clams linguine olive oil garlic pepper flakes white wineblack lemon juice butter parsley salt

Let's Make Linguine alle Vongole

Sort and clean clams following the instructions in my Fresh Clams Guide.

Cook linguine in a large pot of salted boiling water until it's about a minute shy of al dente, about 8 minutes.

While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide).

Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes.

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