Linguine alle Vongole is a timeless Italian seafood pasta featuring fresh clams, garlic, white wine and a squeeze of lemon. This straightforward recipe delivers vibrant, balanced flavours and is perfect for a quick weeknight meal or a relaxed dinner with friends. Serve with chilled white wine and crusty bread to soak up the savory sauce.
For me, Linguine alle Vongole ranks among the best seafood pasta dishes: the clams are sweet and briny, the garlic is fragrant, and the white wine and lemon brighten the whole plate. Fresh parsley finishes the dish with a clean, herbal note.
This recipe is quick and forgiving—follow a few simple tips on cleaning clams and timing the pasta and you’ll have a perfect result every time.
See the recipe below for ingredient notes, step-by-step photos, tips, and variations. For the printable recipe scroll to the bottom of the page.
Ingredients
The photo below shows everything you need plus a few ingredient notes.
Ingredient notes and substitutions
- Clams (Vongole) – Ideal are Vongole Veraci (larger clams). They’re delicious but can be pricey, so a mix of Veraci and smaller clams like Lupini works well. Always use fresh clams rather than canned.
- White wine – Use a dry white you’d enjoy drinking with the meal. Vermentino, Pinot Grigio, Pecorino or Gavi are good choices.
- Garlic – Two large cloves are a good baseline; adjust to taste.
- Parsley – Use fresh parsley for brightness; avoid dried parsley for this dish.
- Pasta – Linguine is classic, but spaghetti or fresh tonnarelli also work well.
How to clean clams
- Scrub if needed – Depending on where you buy them, clams may need a light scrub with a brush to remove grit.
- Rinse thoroughly – Rinse under cold running water to remove dirt and sand. Discard any broken shells or clams that remain open after rinsing.
- After cooking – Discard any clams that remain closed after cooking; do not force them open.
Step by step photos and instructions
Add olive oil and finely chopped garlic to a large sauté pan. Gently sauté the garlic for about 30–60 seconds, then add the clams and white wine.
Cover the pan and let the clams steam, giving the pan a gentle shake occasionally until the shells open.
When the clams are open, remove the pan from the heat and add the drained pasta, chopped fresh parsley and a squeeze of lemon. Toss everything together so the linguine is coated in the clam juices and serve immediately.
Recipe tips
- Timing – Clams cook in under 10 minutes, so have the pasta boiling and ready. Start steaming the clams about five minutes before the pasta will be done.
- Pasta doneness – Cook pasta to al dente. It will finish cooking briefly when tossed with the clam sauce and will absorb the juices.
- To serve – Offer plenty of crusty bread to mop up the sauce and a glass of the same white wine used in the dish.
Recipe FAQs
Linguine alle Vongole is best served immediately; leftovers lose texture and don’t keep well.
Linguine or spaghetti are ideal. Avoid short pastas, which don’t carry the clam juices in the same way.
Related recipes
Pasta
Shrimp Spaghetti with ‘Nduja and Lemon
Salads
Tuna Panzanella – Italian Bread Salad
Pasta
Shrimp Linguine with Burst Tomatoes & Parsley
Fresh Pasta
Lobster Ravioli with Vodka Cream Sauce
If you try this Linguine alle Vongole recipe, please rate it and leave a comment to share how it turned out. I love hearing your feedback!
Step By Step Photos Above
Most of our recipes include photos, helpful tips and sometimes video to help you get it right the first time.
Linguine alle Vongole
By Emily
Equipment
- Large sauté pan with lid
Ingredients
- 14 oz (400g) linguine or spaghetti
- 2.2 lbs (1 kg) Vongole (clams), see notes
- 2 garlic cloves, finely chopped
- ½ cup (120ml) dry white wine
- 1 large bunch fresh parsley, finely chopped
- Juice of 1 lemon (to taste)
- Olive oil
Instructions
- Bring a large pot of water to a rolling boil and salt it generously.
- Rinse clams under cold running water, discarding broken ones and any that remain open after rinsing.
- Add the pasta to the boiling water and cook until al dente.
- Meanwhile, gently fry the chopped garlic in olive oil for 30–60 seconds in a large sauté pan. Add the clams and pour in the white wine. Cover with a lid and steam until the clams open, shaking the pan occasionally.
- Once the clams have opened, remove the pan from the heat. Add the drained pasta, chopped parsley and lemon juice. Toss for 1–2 minutes so the pasta absorbs the juices. Serve immediately.
Notes
- Clam choice – In Italy a mix of Vongole Veraci and Lupini is common. Use fresh clams that are available to you.
- Scrubbing – Some clams need a light scrub with a brush; others arrive fairly clean. Inspect and clean as necessary.
- Rinsing – Rinse clams well to remove sand. Tap any open clam—if it doesn’t close, discard it.
- After cooking – Discard clams that stay closed after cooking; do not pry them open.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted otherwise.
- All vegetables are assumed medium unless specified.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is an estimate and should be used as a guide only.
Did you try this recipe?
Leave a comment below!