Linguine With Clam Sauce, Parsley, and Parmesan
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5 Star Linguine Alle Vongole (Linguine With Clam Sauce)

Easy to prepare, budget friendly, and absolutely delicious!  This dish originates from the southern Italian coast.  Enjoy this taste of Campania tonight for dinner!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Pasta
Cuisine: Italian
Servings: 4 servings


  • 12 oz linguine I used Skinner's; you can also use 16 oz linguine
  • 2 6.5 oz cans chopped clams in their juices I used Snow's; if using 16 oz linguine use 3 cans of clams
  • 5 cloves garlic minced
  • 3 Thai chilis minced; leave these out for a milder dish
  • 2 tbsp butter
  • 2 tbsp olive oil
  • handful parsley chopped
  • 1/4 ts salt plus additional salt to taste
  • 1/4 ts pepper plus additional pepper to taste
  • parmesan cheese


  • Heat up water for pasta and cook according to pasta directions
  • While the water is heating up for your pasta, set your skillet to medium and add butter and olive oil.  Once the butter is melted, add garlic and chilis, stir, and continue heating for about 3 minutes
    Butter, Olive Oil, Garlic, and Chilis for Linguine With Clam Sauce
  • Add clams with all their juices, 1/4 ts salt, and 1/4 ts pepper.  Bring to the boil, then reduce to a low simmer until your pasta is ready
  • Drain your pasta once ready, and add to the clam sauce.  Stir well, and add additional salt and pepper to taste. 
  • Garnish with parsley and parmesan cheese


Top this linguine with clam sauce with a generous amount of parmesan, if desired.   Try a wine from the Campania region of Italy with this dish, such as Taurasi (red),  or Fiano di Avellino (white) with this dish and enjoy a taste of Southern Italy!