• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Linguine Alle Vongole

  • Recipe Submitted by on

Category: Pasta, Italian, Seafood

 Ingredients List

  • 3 Hard-shell clams; small in
  • 1/2 lb Linguine or spaghetti
  • Salted water
  • 2 tb Butter or margarine
  • 2 tb Olive oil
  • 1 Sm Onion; finely chopped
  • 3 c Garlic; minced or pressed
  • 1/2 c Dry white wine
  • Salt and pepper
  • 1/2 c Parsley; chopped fresh


Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just
until clams pop open (5 to 10 minutes). When cool enough to handle, remove
clams from shells and set aside (save a few clams in shells for garnish, if
you wish). Strain clam broth through a piece of dampened muslin to remove
grit; reserve broth. Cook linguine in a large kettle of boiling salted
water according to package directions until al dente; drain well. While
linguine cooks, place butter and oil in a wide frying pan over medium heat.
When butter is melted, add onion and cook, stirring often, until soft. Mix
in garlic, wine, and strained clam broth. Bring to a boil, stirring
occasionally, and cook until liquid is reduced by about half. Add clams,
season with salt and pepper to taste, and stir in parsley. Arrange linguine
on a warm serving platter. Spoon hot sauce over linguine. Garnish with
reserved clams in shells, if you wish.

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