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Linguine Alle Vongole

This is a classic Italian dish that can be found all over the coastline of Italy. Some places will do it with a red sauce but the only red we have in ours is chopped up fresh tomatoes. We like to make ours with white wine.


  • Dried pasta suggestion: 400g linguine or tagliatelle

  • If using fresh: pasta dough made with 400g flour, 4 eggs and a pinch of salt

  • 1kg small clams, scrubbed clean

  • 4 tablespoons olive oil, plus extra to drizzle

  • 4 cloves of garlic, peeled and finely sliced

  • a large bunch of fresh flat- leaf parsley, leaves and stalks separated, finely chopped

  • 300g cherry tomatoes, halved or 300g of large red tomatoes diced into cubes

  • fine salt and freshly ground black pepper

  • 200ml white wine


  • 1.

    The work surface and if they still don’t close, throw them away.

  • 2.

    Bring a large pan of salted water to the boil, ready to cook the pasta.

  • 3.

    Heat the oil in a large pan over a medium heat. Add the garlic, parsley stalks and tomatoes, stir together and season with a little salt and pepper. Cook for 3 to 4 minutes, until the tomatoes start to soften – be careful not to burn the garlic.

  • 4.

    If using dried pasta, cook it in the boiling water according to packet instructions. Meanwhile, turn up the heat under the oil, add the clams and white wine, and stir to coat. Cook with the lid on for 3 to 4 minutes, until all the clams have opened, giving the pan a quick shake every so often. If any clams haven’t opened, discard them.

  • 5.

    If using fresh pasta cook it in the boiling water until al dente. Drain and add the pasta to the clams with a handful of the chopped parsley leaves and a generous drizzle of oil. Stir together and serve sprinkled with the rest of the chopped parsley.

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