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Linguine with Clam Sauce

20 minutes. Cook
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Linguine with Clam Sauce: A Timeless Italian Delight

Introduction: Linguine with Clam Sauce, known in Italian as “Linguine con le Vongole,” is a beloved classic of Italian cuisine. This dish beautifully combines the flavors of tender linguine pasta with a delectable clam sauce that’s aromatic and rich in seafood essence. It’s a timeless favorite that transports you straight to the coastlines of Italy. In this article, we’ll delve into the history and step-by-step preparation for crafting this culinary masterpiece.

Historical Context: Linguine with Clam Sauce finds its roots in the coastal regions of Italy, where fresh seafood is abundant. The dish likely originated in southern Italy, particularly in the Campania and Sicily regions. Clams, both small and large, are commonly found in the Mediterranean, making them an ideal choice for seafood-based pasta dishes. The combination of simple yet flavorful ingredients reflects the essence of Italian cooking, emphasizing the quality and freshness of each component.


Step 1: Preparing the Clams Start by cleaning the fresh clams. Rinse them thoroughly under cold running water, removing any sand or debris. Discard any clams that are cracked or open and do not close when tapped.

Step 2: Cooking the Linguine In a large pot, bring salted water to a boil. Add the linguine pasta and cook according to the package instructions until al dente. Remember to reserve a cup of pasta cooking water before draining.

Step 3: Preparing the Clam Sauce In a large skillet or pan, heat the extra-virgin olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.

Carefully add the cleaned clams to the skillet. Pour in the white wine, cover with a lid, and let them steam for approximately 5-7 minutes. Shake the pan occasionally to ensure even cooking.

Once the clams have opened (discard any that do not), remove them from the skillet using tongs or a slotted spoon, and set them aside. Keep the lid on to retain heat and moisture.

Reduce the heat under the skillet and add the cooked linguine to the garlic and white wine sauce. Toss the pasta to coat it evenly with the flavors, adding reserved pasta cooking water if needed to reach your desired sauce consistency.

Step 4: Assembling the Dish Return the cooked clams to the skillet, gently mixing them with the linguine and sauce.

Season the dish with freshly chopped parsley, salt, and black pepper. Toss everything together to ensure the flavors are well incorporated.

Step 5: Serving Linguine with Clam Sauce Divide the Linguine with Clam Sauce among four serving plates. If desired, sprinkle freshly grated Parmesan cheese over the top for an extra layer of flavor.

Serve immediately with lemon wedges on the side. The citrusy touch of lemon adds brightness to this delicious Italian dish.

Conclusion: Linguine with Clam Sauce is a testament to the simplicity and elegance of Italian cuisine. Its roots in coastal regions highlight the importance of fresh ingredients, particularly seafood. With a history that dates back generations, this dish continues to captivate palates worldwide. Whether enjoyed as a family meal or a special occasion treat, Linguine with Clam Sauce is a timeless favorite that embodies the heart and soul of Italian cooking. Buon appetito!


prep time
20 minutes.
cooking time
20 minutes.
4 servings
total time
40 minutes.


  • Large pot for boiling pasta

  • Large skillet or pan with a lid

  • Tongs or a slotted spoon

  • Cutting board and knife

  • Wooden spoon

  • Pasta strainer


  • 12 ounces linguine pasta

  • 2 pounds fresh clams (Manila or littleneck)

  • 3 cloves garlic, minced

  • 1/4 cup extra-virgin olive oil

  • 1/4 teaspoon red pepper flakes (adjust to taste)

  • 1/2 cup dry white wine

  • 1/2 cup chopped fresh parsley

  • Salt and black pepper to taste

  • Freshly grated Parmesan cheese (optional, for garnish)

  • Lemon wedges (for garnish)


Clean and prepare clams.
Boil linguine until al dente.
Cook garlic, clams, and wine.
Toss pasta with sauce and clams.
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