If you’ve ever dreamed of a pasta dish that’s both elegant and easy enough for a weeknight, this Linguine with Clams and Garlic Recipe is exactly what you need. I absolutely love how this classic Italian dish bursts with bright, fresh flavors—the sweet brininess of clams, the gentle kick of garlic, and a touch of heat from peperoncino make it irresistibly good. Whether you’re cooking for guests or just craving comfort food with a gourmet twist, you’ll find that this recipe is straightforward and truly a crowd-pleaser.
Why You’ll Love This Recipe
- Quick & Simple: Despite its restaurant-worthy taste, this recipe is surprisingly easy and fast to prepare.
- Fresh Ingredients: The combination of garlic, fresh clams, and parsley delivers bold, authentic flavors.
- Customizable Heat: You control the spice level with peperoncino, perfect for all heat preferences.
- Perfect for Entertaining: It’s an impressive, light dish that guests will rave about without keeping you in the kitchen all day.
Ingredients You’ll Need
The magic of this Linguine with Clams and Garlic Recipe lies in fresh, quality ingredients that come together effortlessly. I always recommend picking clams that still have tightly closed shells to ensure freshness, and using a good extra virgin olive oil really makes a difference in flavor.
- Linguine: I find linguine’s flat shape clings perfectly to the sauce, but spaghetti or vermicelli work too.
- Fresh clams: Look for lively, tightly closed clams; they should smell like the ocean and not fishy.
- Garlic cloves: The star flavor here, finely chopped so it gently infuses everything.
- Peperoncino (red chili pepper): Adds a nice subtle heat—remove the seeds if you prefer it milder.
- Extra virgin olive oil: Use good quality for that silky, fruity finish.
- Fresh parsley: Finely chopped, it brightens and freshens the dish at the end.
- Salt: Usually not needed in pasta water, since clams bring their own natural saltiness.
- Dry white wine (optional): Adds depth and a lovely tang, but you can skip it if you prefer.
Variations
One of the best things about this Linguine with Clams and Garlic Recipe is how easy it is to adapt. Over time, I’ve discovered a few tweaks that you might enjoy depending on your mood or pantry staples.
- Add cherry tomatoes: A handful tossed in adds a juicy tang and a pop of color—I love how it balances the briny clams.
- Use mussels or shrimp: If clams are out of season, these make a fantastic substitute or addition.
- Make it gluten-free: Swap the linguine for your favorite gluten-free pasta and follow the same steps.
- Herbs twist: Try fresh basil instead of parsley for a different fragrant note.
How to Make Linguine with Clams and Garlic Recipe
Step 1: Prep Your Aromatics and Clams
Start by finely chopping your garlic and parsley—this small prep work will truly release those flavors. If you’re using fresh or dried peperoncino, chop that finely too and remove seeds if you want gentler heat. Wash your clams under cold water, discarding any open or broken ones—you want healthy, live clams for the best taste. Don’t stress if they seem sandy; you’ll give them a good soak or strain their cooking liquid to handle that later.
Step 2: Cook the Clams
While your pasta water comes to a boil, place the clams in a deep frying pan with a lid and cook over medium-high heat. They’ll start opening after about 5 minutes—when they do, remove from heat and let cool slightly. Take the meat out of about half the clams, keeping the shells on the other half for that perfect presentation. Don’t throw away the clam liquid; carefully filter it to get rid of any grit. This liquid is packed with flavor and will be the key to your sauce.
Step 3: Cook Pasta & Sauté Garlic
Cook your linguine al dente according to the package, but here’s a trick I’ve learned: avoid salting the water too much since the clam liquid is naturally salty. Meanwhile, heat half your olive oil in a skillet, then add the chopped garlic and peperoncino. Cook gently until the garlic softens and smells fragrant but hasn’t browned. This step is crucial because burnt garlic can taste bitter, and we want that mellow aroma to shine.
Step 4: Assemble the Sauce
Add both the shelled and unshelled clams to your garlic-chili oil. Pour in some of your filtered clam liquid and the white wine if you’re using it. Give everything a few minutes on medium heat until the alcohol cooks off and the sauce slightly reduces—this will intensify the flavors beautifully. Then turn off the heat and get ready to bring everything together.
Step 5: Combine Pasta & Clams
Drain your linguine and add it right to the pan with the clams and the sauce. Toss everything gently over low heat so the pasta absorbs just a little bit of that gorgeous clam broth. Finish with a generous handful of fresh parsley and a drizzle of olive oil for a glossy finish. Serve immediately while it’s warm with extra parsley sprinkled on top if you like—trust me, the freshness really pops.
Pro Tips for Making Linguine with Clams and Garlic Recipe
- Choosing Clams: I always pick clams with tightly closed shells, tap them to check if they react—it’s the best freshness test.
- Garlic Timing: Don’t rush garlic cooking—softened, not browned, garlic lends the best sweet fragrance.
- Clam Liquid Magic: The strained clam cooking water adds umami depth, so don’t discard it; a fine mesh sieve helps to keep it sand-free.
- Pasta Salt Balance: Skip salting your pasta water or go very light, because the clams bring enough natural saltiness to the dish.
How to Serve Linguine with Clams and Garlic Recipe
Garnishes
I usually add a fresh sprinkle of chopped parsley right before serving, and sometimes a twist of lemon zest for brightness. A drizzle of extra virgin olive oil on top right before plating enhances the silky texture and flavor. If you’re feeling fancy, a tiny grating of Pecorino Romano adds a salty, creamy touch—though traditionalists might skip cheese with seafood.
Side Dishes
This linguine pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil. I also love serving it alongside some crusty garlic bread to soak up all that delicious seafood sauce. If you’re aiming for a more substantial meal, roasted asparagus or lightly sautéed spinach make great veggie sides.
Creative Ways to Present
For special occasions, I’ve plated this dish in shallow bowls with a few clams heaped on top and parsley scattered artfully. You can even serve it family-style on a large platter, making it feel festive and inviting. Just before serving, sprinkle a little fresh chili flakes for those who want an extra kick—guests love customizing their own plates.
Make Ahead and Storage
Storing Leftovers
I’ve stored leftovers in an airtight container in the fridge for up to two days. Since seafood can be delicate, I recommend reheating gently to avoid overcooking the clams, which can get rubbery if heated too long.
Freezing
Freezing doesn’t work so well with this dish because the texture of cooked clams and pasta changes after thawing. If you want to prep ahead, cook the clams and make the sauce without pasta, then prepare fresh linguine right before serving.
Reheating
To reheat, I gently warm leftovers in a skillet over low heat with a splash of water or white wine to loosen the sauce. This keeps the pasta moist and prevents the clams from toughening up too much.
FAQs
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Can I use canned clams for this Linguine with Clams and Garlic Recipe?
While canned clams can work in a pinch, they lack the fresh briny flavor and tender texture of fresh clams. If you do use canned, adjust salt carefully since they’re often saltier, and reduce the cooking liquid to avoid a watery sauce.
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Do I have to use white wine in this recipe?
White wine is optional but adds lovely acidity and depth. You can skip it or substitute with a splash of clam broth or water—just keep cooking to reduce the liquid and concentrate flavors.
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How do I know when the clams are cooked?
Cook clams covered over medium-high heat until they open, usually about 5 minutes. Discard any clams that don’t open as they may not be safe to eat.
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Can I prepare the sauce ahead of time?
You can prepare the clam cooking liquid and garlic sauce ahead, but it’s best to combine with freshly cooked pasta just before serving for the best texture and flavor.
Final Thoughts
This Linguine with Clams and Garlic Recipe is one of those dishes that never fails to impress me, whether I’m making it for family or friends. It’s simple, elegant, and all about showcasing the freshness of your seafood with bright, complementary flavors. I hope you enjoy making this as much as I do—I know once you try it, it’ll become a go-to favorite in your kitchen too. So go ahead, gather those clams, fire up your stove, and dive into one of Italy’s most beloved classics. Buon appetito!
Print
Linguine with Clams and Garlic Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
Linguine alle vongole is a classic Neapolitan pasta dish featuring tender fresh clams cooked in a flavorful garlic, chili, and olive oil sauce with a hint of white wine. This simple yet elegant recipe combines linguine pasta with freshly steamed clams and parsley, creating a vibrant seafood meal perfect for special occasions or a delightful everyday dinner.
Ingredients
Seafood
- 1.8 pounds fresh clams (about 200g/7oz per person)
Pasta
- 11 ounces linguine (or vermicelli or spaghetti)
Flavorings
- 5-8 garlic cloves, peeled and finely chopped
- 1 teaspoon peperoncino (red chili pepper) or dried flakes, adjusted to taste
- 1-2 handfuls fresh parsley, finely chopped
- 2.5 fl oz dry white wine (optional)
- Salt to taste (not for pasta cooking water)
Oils
- 4-5 tablespoons extra virgin olive oil
Instructions
- Prepare Ingredients: Finely chop the peeled garlic and parsley. If using fresh or dried red chili, finely chop after removing the seeds for milder flavor. Wash hands thoroughly after handling chili to avoid irritation.
- Clean Clams: Rinse the clams thoroughly in cold water, discarding any with broken shells. Some clams may require extra rinsing to remove sand, but residual sand can be filtered from clam cooking liquid later.
- Boil Pasta Water: Bring a large pot of water to a boil for the pasta. Avoid adding salt, as clams will impart enough saltiness to the dish.
- Steam Clams: Place clams in a deep frying pan, cover, and cook over medium-high heat until they open, about 5 minutes. Allow to cool slightly.
- Separate Clams: Remove the meat from half of the clam shells, keep the rest of the clams in their shells intact. Discard any empty shells and filter the cooking liquid; reserve the liquid for later use.
- Cook Pasta: Add pasta to boiling water and cook al dente according to package instructions.
- Sauté Flavorings and Clams: Heat half the olive oil in a frying pan or skillet over medium heat. Add garlic and peperoncino, sauté until garlic softens. Add clams (both shelled and unshelled) and cook for a few minutes. Pour in some filtered clam cooking liquid and white wine (if using), cooking further until alcohol evaporates, approximately 3-5 minutes. Turn off heat.
- Combine Pasta and Clams: Drain pasta and add it to the clam pan. Toss well over low heat to combine flavors. Stir in chopped parsley and a drizzle of olive oil.
- Serve: Plate immediately and garnish with additional chopped parsley if desired for a fresh, vibrant finish.
Notes
- This classic linguine alle vongole recipe is a hallmark of Southern Italian cuisine, celebrated for its simplicity and rich flavors.
- Minimal ingredients and quick prep make this dish accessible for any home cook.
- Adjust the amount of peperoncino to suit your preferred spice level.
- Do not add salt to pasta water as clams naturally season the dish.
- Using fresh, high-quality clams ensures the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 447 kcal
- Sugar: 2 g
- Sodium: 31 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 9 mg
