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Linguine with clam sauce garnished with Italian parsley and Parmesan cheese in a white bowl with a fork resting on the side.

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!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 495 kcal

Ingredients
  

  • 16 oz linguine can sub spaghetti
  • 3 6.5 oz cans chopped clams in their juices I used Snow's chopped clams
  • 5 cloves garlic minced
  • 3 Thai chilies minced; can sub red chili flakes or leave these out for a milder dish
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • handful parsley chopped
  • ¼ ts salt plus additional salt to taste
  • ¼ ts pepper plus additional pepper to taste
  • parmesan cheese freshly grated as an optional garnish
  • 1 cup reserved pasta water collected just prior to pasta finishing cooking; you may or may not need to use all of this, depending on how much liquid you will have from the amount of cans of clams you are using

Instructions
 

  • Heat up water for pasta and cook according to package 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 chilies, stir, and continue heating for about 3 minutes.
    Minced garlic and minced chilies in a butter and olive oil sauce in a cast iron pan.
  • Add clams with all their juices, ¼ ts salt, and ¼ ts pepper.  Bring to the boil, then reduce to a low simmer until your pasta is ready.
    Clams and clam juices in a skillet with butter, garlic, and seasonings.
  • Just before draining your pasta at the end of the pasta cooking time, reserve 1 cup of pasta cooking water. Then drain your pasta, and add to the clam sauce.  Stir well, and add additional salt and pepper to taste. Add a bit of reserved pasta water if the pasta is too dry for your liking (you may not need this step). This will loosen up the pasta and make it silky smooth. Add little by little until you are happy. If the pasta is too saucy, cover the skillet, remove from the heat and let it sit for about 5 minutes to allow to thicken a bit.
    Linguine in the background in a pot with a red measuring cup in the foreground that contains pasta water.
  • Serve up mounds of the linguine with clam sauce on your serving dishes, and garnish with parsley and plenty of parmesan cheese!
    Linguine with clam sauce garnished with Italian parsley and Parmesan cheese in a white bowl with a fork resting on the side.

Notes

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!

Nutrition

Calories: 495kcalCarbohydrates: 87gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 161mgPotassium: 287mgFiber: 4gSugar: 4gVitamin A: 42IUVitamin C: 7mgCalcium: 40mgIron: 2mg
Keyword italian food, linguine alle vongole, linguine with clam sauce, white clam sauce
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