Recipe Overview
Linguine alle vongole is one of the great expressions of Italian seafood cooking, where restraint and timing matter more than complication. The sweetness of fresh clams, the perfume of garlic, the brightness of parsley, and the gentle acidity of white wine create a sauce that coats the pasta naturally without heaviness. This Tuscany Cuisine version preserves that classic spirit while fitting beautifully into your modern pasta directory, menu builder, and live inventory system.
Ingredients
- 115 g dry linguine
- 170 g fresh Manila clams, scrubbed
- 60 ml extra-virgin olive oil
- 20 g shallot, finely chopped
- 12 g garlic, thinly sliced
- 150 ml dry white wine
- 15 g fresh Italian parsley, chopped
- Freshly ground black pepper, to taste
- Sea salt, for pasta water
Preparation
- Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until lightly golden, then add the chopped shallot and cook gently until softened.
- Pour in the white wine and simmer briefly to let the alcohol evaporate. Add the cleaned Manila clams and part of the chopped parsley, then cover and steam until the clams open, about 8 to 10 minutes. Discard any clams that do not open.
- Transfer about half of the opened clams to a warm serving bowl and keep the remaining clams with their cooking liquid in the skillet.
- Drain the linguine and add it directly to the skillet. Toss well so the pasta absorbs the clam juices, adjusting with a spoonful of pasta water if needed to keep the sauce fluid and glossy.
- Finish with more parsley, freshly ground black pepper, and a final drizzle of extra-virgin olive oil. Plate over the reserved clams and serve immediately.
History & Tradition
Linguine alle vongole is beloved throughout the Italian coast, especially in regions where shellfish and pasta meet in the most natural way. It reflects a philosophy central to great Italian cuisine: a handful of good ingredients, handled with precision, can produce extraordinary depth. The dish is especially admired for the way the clam liquor becomes the sauce itself, binding sea flavor, olive oil, and wine into something elegant and pure.
Chef Notes
- Do not overcook the clams — remove them as soon as they open to preserve tenderness.
- Use the pasta water carefully; only a small amount is needed to emulsify the sauce.
- Serve immediately while the pasta is glossy and the natural clam broth is still vibrant.
| Calories | 520 kcal |
| Protein | 24 g |
| Carbohydrates | 58 g |
| Fat | 20 g |
| Fiber | 2 g |