Linguine Alle Vongole

Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 12 fresh clams in the shell
  • 1 Tbsp. plus 1⁄4 tsp. salt, divided
  • 1 lb. linguine
  • 7 Tbsp. olive oil, divided
  • 1 Tbsp. chopped garlic
  • 1 3⁄4 cups chopped clams
  • 1 large tomato, chopped
  • 1⁄2 cup bottled clam juice
  • 1⁄8 tsp. ground black pepper
  • 1 tsp. red pepper flakes
  • 1⁄2 cup chopped flat-leaf parsley


  • Place clams with shells in a pot deep enough to hold 2 inches of water plus the clams. Cover tightly. After the water comes to a rolling boil over high heat, steam the clams until just opened, 3 to 5 minutes. Do not overcook.
  • In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain and place in a large warmed bowl.
  • Meanwhile, in a large skillet, heat 5 tablespoons oil over medium heat. Add the garlic and sauté 1 minute until golden. Add the chopped clams and fresh clams and sauté for 1 minute. Add the tomato, clam juice, remaining salt, pepper, red pepper flakes, and parsley. Pour over linguine. Drizzle the remaining 2 tablespoons oil over the top.