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Linguine alle Vongole

Course: Main Course
Cuisine: Italian
Servings: 4


  • 1 kg clams scrubbed clean
  • 1 small bunch of fresh flat-leaf parsley roughly chopped
  • 3-4 cloves garlic
  • 200 ml dry white wine
  • 400 g dried spaghetti
  • A pinch of sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 1-2 dried chilies if you like it spicy


  • Bring a pot of water to the boil with a bit of salt and cook the linguini to your liking, al dente is best.
  • Whilst the pasta is boiling, peel and chop the garlic cloves and prepare the parsley. Clean the clams, discarding any broken shells.
  • Heat up a spoonful of olive oil and add the garlic and chillies if using, stir fry for a couple of minutes.
  • Add the clams, pour in the wine and put the lid on top.
  • The clams will start opening in approximately 3-4 minutes, keep shaking until they have all opened, remove from heat and discard any closed ones.
  • Grab a pair of tongs and move the pasta in the clams’ pot, simmer for a couple of minutes so that the linguini soak up the juices.
  • Add the parsley, add seasoning to your liking and an extra helping of olive oil. Toss well and you are ready to serve.