Linguine alle Vongole (Linguine with Clam Sauce)
Author: Kitchens
  • 6 hard-shell clams; small in salted water
  • 1 pound linguine or spaghetti
  • 4 Tablespoons butter
  • 3 Tablespoons olive oil
  • 2 small onions; finely chopped
  • 3 Cups garlic; minced or pressed
  • 1 Cup dry white wine
  • salt and pepper
  • 1/2 Cup parsley; chopped fresh
  1. Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams pop open (5 to 10 minutes). When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish).
  2. Strain clam broth through a piece of dampened muslin to remove grit; reserve broth.
  3. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well.
  4. While linguine cooks, place butter and oil in a wide frying pan over medium heat.
  5. When butter is melted, add onion and cook, stirring often, until soft.
  6. Mix in garlic, wine, and strained clam broth. Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste, and stir in parsley.
  7. Arrange linguine on a warm serving platter. Spoon hot sauce over linguine.
  8. Garnish with reserved clams in shells, if you wish.
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