Linguine with Clams (Linguine con le Vongole)

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This classic linguine with clams, known traditionally as linguine con le vongole, is a quintessential Italian seafood dish that relies on high-quality ingredients for its deep, savoury flavour. The combination of briny shellfish, aromatic garlic, and a hint of chilli creates a sophisticated yet simple sauce that perfectly coats the long pasta strands. Using San Marzano tomatoes adds a gentle sweetness and acidity, balancing the richness of the extra-virgin olive oil and the crispness of the dry white wine.

As a high-protein meal, this dish is as nutritious as it is comforting, making it an excellent choice for a midweek dinner or a relaxed weekend lunch with friends. The recipe is straightforward to prepare, requiring only a few minutes of active cooking to achieve a restaurant-standard finish. Serve this homemade favourite in large bowls with a final flourish of fresh parsley for a beautiful, nourishing Mediterranean feast.

Ingredients for Linguine with Clams (Linguine con le Vongole)

3 tablespoons kosher or coarse sea salt
450g de linguini
12 tablespoons extra-virgin olive oil
4 dientes de ajo, en rodajas finas
450g New Zealand cockles or 24 Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
240ml de vino blanco seco
1 (400g) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

How to make Linguine with Clams (Linguine con le Vongole)

In large pot over moderately high heat, combine 7.6L of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Meanwhile, in large sauté pan over moderately high heat, heat 90ml extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.

Reserve 120ml cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.