Linguine Vongole

Chefanie Best Linguine Vongole


  • 12 oz. linguine 
  • 4 T olive oil 
  • 2 t chopped garlic 
  • 1 t black pepper
  • 1/2 c white wine
  • 1 t salt
  • 3 lbs. clams
  • 2 T chopped parsley 


  • Set a pot of salty water to boil. 
  • In a saucepan over medium flame, sauté garlic in olive oil until golden brown. Add pepper, then wine, then salt, then clams 
  • Cover the sauce pan and increase flame to high. Cook clams until they open ~5 minutes, depending on the size of the clams. 
  • Cook pasta in salty water, following pasta box instructions. 
  • When clams are opened, put them aside in a separate bowl. 
  • 1 minute before pasta is finished cooking, add 1/4 c of the pasta water to the saucepan. Cook over high heat until half reduced. 
  • Lower flame to medium, and add pasta to the pan. Then add parsley. Add half of the clams to the pan. Toss to combine.
  • Transfer the pasta to the serving dish. Add the second half of the clams on top. 
  • Serve immediately! Enjoy.

Serves 4. 30 minutes active time, 30 minutes total time. 

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