Linguine Alle Vongole

Linguine alle Vongole – Michele Ursino CC BY-SA 2.0


  • 1 lb. linguine
  • 4 tbs. olive oil
  • 4 cloves garlic
  • 2 lbs. littleneck clams
  • 1 pinch peperoncino
  • 1 tbs. parsley, chopped

How to make the Linguine Alle Vongole – Linguine with Clam Sauce:

Let the clams drain in cold water for at least one hour. Steam the clams in a large pot until they open up. Do not overcook or they will get chewy. Remove from heat and cool. Remove the clam from the shell. Pass the broth that has formed through a fine sieve or cheesecloth. Put the shelled clams into the strained broth and set them aside.

In a saute pan warm the oil, add the crushed garlic and a pinch of pepperoncini, and remove the garlic when browned. Add 2/3 of the clam broth, reduce by 1/3 and add the remainder of the broth with the clams, the chopped parsley, and remove from fire.

Cook linguine in plenty of salted water. When al dente, strain the pasta, toss with the clam sauce over a high flame for 2 min. and serve.

Serves 6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at