Originally published in April 2009. Updated with new recipe.
This is definitely one of my favorite Italian recipes; it’s absolutely delicious, bursting with the natural briny sweetness of the clams, with the garlic butter and herb sauce.
Eating out at any Italian restaurants, this dish can easily cost you $20 or more. While I don’t mind splurging on a wonderful serving of linguine alle vongole once in a while, I wanted to have it as often as possible at home.
I take matters in my own hands and make the clams linguine pasta at home. As you can see, my linguine alle vongole recipe is loaded with lots of clams.
The sauce is utterly scrumptious with the perfect balance of flavors. Serve it with a glass of your favorite wine and you will have wonderful restaurant flavors at home!
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Linguine alle Vongole (Clams Linguine) Recipe
Linguine alle Vongole – best and easiest homemade pasta with clams in garlic butter sauce. Much better and cheaper than Italian restaurants.
- 6 oz linguine
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 1/2 lbs Manila clams scrubbed, cleaned, and rinsed
- 1/4 cup pasta water
- 1/2 cup white wine
- 1 tablespoon finely chopped Italian parsley leaves
- Salt to taste
Heat up a pot of water and cook the linguine per the packaging instructions. Drained and set aside. Save 1/4 cup of the pasta water.
Heat up a deep skillet, add olive oil and butter. Lightly saute the garlic and add the clams, pasta water and white wine. Lightly stir the clams and cover the skillet with its lid until the clams open up. Remove the lid and add the linguine into the skillet and add salt to taste. Add the parsley, stir to combine well. Dish out and serve immediately.
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