Linguine with Clams: A Timeless Italian Classic

Few dishes capture the spirit of Italy’s seaside towns quite like Linguine alle Vongole. It’s a perfect marriage of simplicity and elegance: tender pasta swirled in a briny, garlicky sauce, punctuated by the delicate sweetness of fresh clams. Originating from the sun-soaked shores of Campania—particularly Naples and the Amalfi Coast—this dish celebrates the fresh catch of the day while letting each ingredient shine.

Why It’s Timeless

The magic lies in its minimalism. You won’t find heavy cream or overly complicated additions here; just high-quality pasta, fresh clams, good olive oil, garlic, and a hint of wine. Italians treasure this combination because it honors the sea’s natural flavors while still feeling luxurious enough for a special occasion.

Ingredients (Serves 4)

1 lb (450 g) linguine
2 lbs (900 g) fresh littleneck or manila clams, scrubbed clean
4 tbsp extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 cup dry white wine (such as Pinot Grigio)
1/2 tsp red pepper flakes (optional, for a little heat)
1/4 cup fresh parsley, finely chopped
Sea salt & freshly ground black pepper, to taste
Lemon wedges, for serving

Step-by-Step Directions

Prepare the Clams
Place clams in a bowl of cold water with a pinch of salt for 20–30 minutes. This helps them expel any sand. Rinse thoroughly under cold running water.
Cook the Pasta
In a large pot, bring salted water to a boil. Cook linguine until just al dente (1–2 minutes shy of package instructions). Reserve 1 cup of pasta water before draining.
Build the Sauce
In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. Sauté gently until fragrant, about 1 minute—do not let the garlic burn.
Add the Clams & Wine
Increase the heat to medium-high, add the clams, and pour in the white wine. Cover and steam for 5–7 minutes, shaking the pan occasionally, until most clams have opened. Discard any that remain closed.
Combine with Pasta
Add the linguine directly into the clam pan. Toss well, adding a splash of reserved pasta water as needed to create a silky, cohesive sauce.
Finish & Serve
Sprinkle with chopped parsley, season with black pepper, and give it a final drizzle of olive oil. Serve immediately with lemon wedges.

Chef’s Tips

Freshness first: The dish is only as good as your clams. Always buy from a trusted fishmonger.
Wine matters: A crisp, dry white wine enhances the briny sweetness without overpowering it.
Texture is key: Slightly undercook the pasta before adding it to the sauce—it will finish cooking in the clam juices for maximum flavor absorption.

Serving Suggestion
Pair with a chilled glass of Vermentino or Soave, a basket of crusty bread for mopping up the sauce, and perhaps a light side salad. The result is an elegant dinner that feels like a coastal escape, no passport required.