Clams Vongole

Clams Vongole: AKA Linguini in White Clam Sauce

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
Clams Vongole

Clams Vongole

This is my favorite of all pasta dishes. In the United States it is better known as linguini with white clam sauce and of course in Italy, clams vongole. I’ve had many versions of clams vongole, but hotel Punta Tragara where I stayed at in Capri, Italy and Tramonti Italian restaurant in Delray Beach, Florida have to be the two best I’ve ever had. While tradionally it is served with linguini, personally I prefer capellini pasta.

Clams can be eaten in a variety of ways; raw, steamed, fried, baked or broiled. There are two types of soups that feature clams that are extemely popular in the United States. One is New England Clam Chowder which is more of a cold weather soup and a cream based, and Manhattan Clam Chowder which is more of a broth consisting of various vegetables. I enjoy both but prefer Manhattan Clam Chowder.

For clams vongole it is best to use a smaller clam known as a littleneck or Manila clams. Try The Social Chef Clams Casino or other fresh seafood creations.

Recipe Rating

  • (1 Rating)

Ingredients

  • 2 dozen littleneck clams or Manila clams, scrubbed, soaked in corn meal and rinsed
  • 2 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh Italian parsley chopped
  • 1/4 cup dry white wine
  • 1/4 cup extra virgin olive oil
  • 1/2 fresh lemon juice
  • 1 tablespoon butter
  • 1/4 lb capellini or linguini

Instructions

  • 1. Bring a pot of salted water to a boil. Cook pasta until 2-minutes less than directions for al’dente pasta reserving pasta water.
  • 2. Finish in Clams Vongole sauce.
  • 3. In a skillet over medium heat add olive oil, garlic and sauté for 2-minutes or until fragrant, careful not to brown
  • 4. Increase burner to high adding clams, wine and lemon until it boils.
  • 5. Reduce heat to medium low and cover until clams open.
  • 6. Discard any clams that do not open
  • 7. Do not overcook clams or they become rubbery
  • 8. The clams will produce a broth which is norma. Add butter, pinch of red pepper flakes and pasta gently folding pasta.
  • 9. Cook for only 1-2 minutes to coat pasta
  • 10. Right before removing add parsley, toss and serve.

Instructions

  • 1. Bring a pot of salted water to a boil. Cook pasta until 2-minutes less than directions for al’dente pasta reserving pasta water.
  • 2. Finish in Clams Vongole sauce.
  • 3. In a skillet over medium heat add olive oil, garlic and sauté for 2-minutes or until fragrant, careful not to brown
  • 4. Increase burner to high adding clams, wine and lemon until it boils.
  • 5. Reduce heat to medium low and cover until clams open.
  • 6. Discard any clams that do not open
  • 7. Do not overcook clams or they become rubbery
  • 8. The clams will produce a broth which is norma. Add butter, pinch of red pepper flakes and pasta gently folding pasta.
  • 9. Cook for only 1-2 minutes to coat pasta
  • 10. Right before removing add parsley, toss and serve.

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Clams Vongole
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  • Average Rating

    (5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...

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