The wonderful flavor of this aromatic dish makes it one of the favorite Italian recipes of restaurants around the world. The sauce is so delightful that the palate sings with the very first bite.

Linguine alle Vongole (Linguine with Clam Sauce)

Linguine alle Vongole (Linguine with Clam Sauce)
Recipe type: Pasta
Serves: 2
  • 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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