| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound dry linguine
- 1/4 cup extra-virgin olive oil, plus more for serving
- 4 garlic cloves, slivered
- 1/4 teaspoon red pepper flakes
- 2 pounds littleneck or Manila clams, scrubbed and rinsed well
- 3/4 cup dry white wine, such as Pinot Grigio
- 1 lemon, juiced
- 3 tablespoons unsalted butter
- Sea salt and freshly ground black pepper
- 2 handfuls fresh flat-leaf parsley, finely chopped
- 2 tablespoons lightly toasted and fried bread crumbs (optional)
Instructions
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it’s nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 583 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 33 g |
| Cholesterol | 61 mg |
| Sodium | 933 mg |
Reviews
Very straightforward and yet, like so many great recipes, the result is amazing. Some of my clams were slow to open so I added some reserved pasta water which helped. I removed the opened clams so as not to over cook them. Personally, I love the roasted bread crumbs – I add some olive oil and garlic powder. This is a great recipe – simple, straightforward and very tasty.
Delicious and simple to make. Family favorite
I made this last night and we loved it. Delish and easy. I used spaghetti instead of linguine because I had it on hand and used about 3/4 lb instead of one lb. My only minor complaint is one I have with a lot of recipes, inexact measurements. The juice of one lemon will vary depending on the size and juiciness of the lemon. How much parsley is in two handfuls? It turned out great so my estimates were fine. For breadcrumbs, I lightly toasted three tablespoons of panko over medium low heat, stirring constantly. Then I added about a tablespoon of salted butter to the pan and sautéed them briefly. I recommend using the crumbs even if it’s not authentic.
Terrific and easy dish. I’ve made this for years. A friend who was not fond of clams used this with shrimp and loved it.
This is a real Italian Venetian dish. Full of flavor, very delicious. In Italy this dish is made with spaghetti, WITHOUT the butter, the fried breadcrumbs and absolutely no cheese. Often eaten as lunch with fresh bread to dip up the flavorful sauce and a salad. For dinner it is eaten in a small portion as an appetizer. Please make it the right way with fresh clams, it looks very good in your presentation. By the way I am often in Italy, our daughter lives there, she is married to an Italian. Our daughter learned her cooking skills by her very Italian and very sweet mother in law.
Finally! I found a recipe that is as good as the Linguine con Vongole at the Casanova restaurant at the Westin Palace hotel in Milan. Utterly perfect simplicity without all the unnecessary ingredients that are usually added. I have made this many times and it is perfect every time. Don’t omit the butter at the end, that gives the sauce more substance. I do add more clams per person, and more red pepper. I haven’t tried with breadcrumbs, not needed in my opinion, and more true to the “original.” Making it again tonight and can’t wait! Yummy!!
This recipe is wonderful! The optional breadcrumbs are a must!
classic recipe, always works well – skip the bread crumbs
Fine Recipe however, no self-respecting Italian, whether he be from Liguria, Venizea, or Compania, would use linguine with clams nor would he put cheese on it. Amercians need to get over themselves that spaghetti is just for kids and prolitarites.
Tweeking recipes is what cooking is all about. Try the spaghetti and have fun with it!
Tweeking recipes is what cooking is all about. Try the spaghetti and have fun with it!
this recipe was much easier than i thought, not intermediate level as posted (and i am a beginner. i have made this a few times and now add 2 shallots, 2 cans of minced clam with its juice and more garlic total 9 cloves. due to varying size of clams, i set aside in a bowl the clams that opened to prevent overcooking them then. my mother-in-law loves this dish and requests it again and again. thanks, Chef Tyler!