Linguine alle Vongole
Briny clams, golden garlic, white wine, and parsley cling to glossy strands of linguine in this swift Campanian classic. The shellfish open directly in the pan, creating their own shimmering sauce. Ready in twenty minutes, it is an elegant seaside supper for two with almost no ornament required at all.
- Cook Time
- 20 min
- Difficulty
- Intermediate
- Pairing
- Vermentino
The Story
Linguine alle vongole captures the cooking of the Campanian coast in one pan: excellent shellfish, olive oil, garlic, wine, and pasta brought together without distraction. As the clams open, they release a mineral-rich liquor that becomes the foundation of the sauce. Starchy pasta water and a vigorous toss turn it glossy enough to coat every strand, while parsley adds freshness at the final moment. There is no cream and no heavy garnish, only the clean salinity of the sea. Fast enough for a weekday yet elegant enough for an occasion, it asks for attention, good ingredients, and immediate serving together.
Ingredients
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Nutrition notes (verified ingredients)
- extra-virgin olive oilper 100 g: 800 kcal · 0 g protein · 93.3 g fat · 0 g carbs
≈ 180 kcal · 0 g protein · 21 g fat · 0 g carbs per serving (estimated from 1 of 7 ingredients — metric quantities of verified ingredients only)
Not yet verified against FoodData Central: linguine, fresh clams, scrubbed, dry white wine, cloves garlic, thinly sliced, flat-leaf parsley, finely chopped, salt, for the pasta water.
Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Per-serving estimates assume the recipe is portioned evenly; per-100 g values are fixed reference figures.
Method
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Vermentino
Saline freshness, citrus, and a gentle herbal edge echo the clams, parsley, and white wine sauce.
Pairing notes
This pairing is editorial guidance for the dish — look for a bottle from Liguria and Sardegna at any wine shop you like. No retailer links are active on this site. See our affiliate disclosure.