Authentic Linguine alle Vongole Recipe
White Clam Sauce Pasta
Linguine alle Vongole is a classic Italian seafood pasta made with fresh clams, garlic, white wine, and sometimes cherry tomatoes. It’s light, briny, and full of flavor—elegant enough for guests, yet simple enough for a weeknight. Serve with a glass of chilled white wine and crusty bread to soak up the delicious sauce.
If you like this recipe you might like my Shrimp Scampi Linguine or my Pasta con le Sarde.
If you're craving a classic Italian seafood pasta dish, nothing beats Linguine alle Vongole. This linguine pasta with clams is light yet flavorful, made with a simple white clam sauce that lets the briny clams shine. Perfect for weeknight dinners or a special occasion, this recipe brings the flavors of Italy straight to your kitchen.
In this post, I’ll show you how to make the best linguine and white clam sauce. You may find linguine with white clam sauce or linguine with red clam sauce. Personally, I'm not a big fan of red clam sauce!
This is my Italian chef-husband's version, and he adds in a handful of cherry tomatoes. They add a pop of color and a touch of flavor. I’ll also share expert tips on how to choose, clean, and cook clams for the most delicious result.
💖Why we love recipe for linguine with white clam sauce
Authentic Italian Flavor: Just like you’d get in Italy, with no heavy creams or unnecessary ingredients.
Quick & Easy: Ready in under 30 minutes, making it one of the best weeknight dinner recipes.
Customizable: Use fresh clams or canned minced clams for convenience.
Before we get on to one of my absolutely favorite pasta recipes, you may be wondering...
What is linguine alle vongole?
If you’ve ever traveled along the Italian coast—or even just dreamed of it—chances are you’ve seen Linguine alle Vongole on nearly every menu. I've had the best linguine alle vongole from Trieste all the way down to most Southern tip of Sicily!
It’s a beloved seafood pasta dish made with tender linguine and fresh clams (vongole), gently cooked with garlic, olive oil, white wine, sometimes a handful ofcherry tomatoes, and a touch of parsley. That’s it. No frills, no fuss—just clean, simple ingredients that let the freshness of the sea shine through.
This dish is especially popular in coastal regions like Campania and along the Adriatic, where seafood is a way of life. I always enjoy it when I’m in Rimini at my best friend Julianne's house. You can recreate it at home, but remember to keep it simple. Skip the cheese, skip the lemon, skip the cream—just let the briny clams and silky linguine speak for themselves. It’s Italian coastal simplicity at its very best.
🛒 Ingredients for the Perfect Linguine and Clams White Sauce
Clams (Vongole) – Vongole Veraci are the best clams to make linguine alle vongole (they are larger). You could use Cockles, Littleneck, Lupini, or Manila. there are recipes where you can use canned clams. I prefer to use fresh clams.
Garlic - 2 garlic cloves should be enough. You aren't chopping them, yet you are cooking them smashed in the peel. It's just to give the oil some light garlic flavor.
Scallions - If you do not have any on hand, no problem. It does add a nice subtle flavor to the clam sauce.
Cherry tomatoes - This is optional. Since this is my Italian chef-husband's recipe, I do recommend trying it out! Not only does it add a nice pop of color, it adds a little flavor.
White wine – I always recommend using a white wine you would actually drink and enjoy! Don't waste your money on cooking wine. Use a good Italian white wine (something you’ll drink with the dish). I used a Pinot Grigio. You could use a Gavi, Vermentino, a Sauvignon Blanc.
Sea salt - You won't need a lot o for the clam sauce, as the clams are naturally salty. And you will need for the pasta water while cooking. Be sure to salt the water sufficiently, otherwise the pasta will taste bland.
Hot pepper flakes - I had a packet of hot pepper flakes that is also combined with dried parsley from Italy. It's used to make Pasta Aglio Olio e Peperoncino. You just need a pinch of hot pepper flakes. Leave out if you don't like spicy.
Pasta – I do like to make this with linguine, and have even used spaghetti, or even my freshly made fettuccine (absolutely delicious!).
How to clean clams for linguine and white clam sauce
Scrub clams: Before you dive into cooking your clams, it’s important to give them a good scrub—especially if you’re working with fresh clams straight from the fish market or the beach. Depending on the variety, some may need a gentle scrub with a rough sponge or brush to remove any grit. That said, many clams don’t require heavy scrubbing—just a quick check will do.
Clean clams: Once you’ve given them a once-over, rinse the clams well under cold running water to wash away any lingering sand or dirt. Be sure to discard any cracked or broken shells, and if any clams remain open after rinsing, give them a little tap—if they don’t close, that means they’re no longer alive and should be tossed.
Best clams for linguine pasta with clams
When it comes to making Spaghetti alle Vongole, choosing the right clams makes all the difference. You’ll want to go with smaller varieties—they’re more tender, cook quickly, and bring the most flavor to the dish. While larger clams like cherrystones are tasty, they tend to be too big and chewy for this delicate pasta.
Here are my three favorite clams to use for this classic Italian dish:
Cockles
Littlenecks
Manila clams
Each one is tender, briny, and perfect for capturing that beautiful sea-kissed flavor. Littlenecks are the most commonly found in U.S. grocery stores and fish markets.
They’re a touch larger than Manilas or cockles, but still wonderfully juicy and tender—ideal for tossing into a fragrant garlicky white wine sauce. If you find Manilas or cockles at your local market, scoop them up—they’re smaller, slightly sweeter, and just as delightful.
Equipment you need to make this recipe
Cutting board
Sharp knife
Large skillet
Large pot
🍽️ How to make linguini white clam sauce
Here is how to make this linguine & white clam sauce (the full recipe is below!):
I forgot to add the chopped scallions in this photo!
Step 1: Step 1: Prep the Clams
Purge the clams: Soak fresh clams in a large bowl of cold salted water for 20–30 minutes. This helps remove any grit or sand.
Scrub the shells under cold running water. Discard any cracked or open clams that don’t close when tapped.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the linguine or spaghetti and cook 1–2 minutes less than package instructions for al dente texture.
Step 3: Make the White Clam Sauce
When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the chopped scallions, cherry tomatoes, garlic and chili flakes, and cook for 1 minute, sautéing until garlic is fragrant (about 1 minute).
Pour in the white wine. Let it simmer until slightly reduced (about 2 minutes).
Add in the fresh clams. Carefully give the pan a shake, cover, and cook until they open (5–7 minutes).
After about 3 to 4 minutes, the clams will start to open. Gently shake the pan as they cook, and once most have opened, remove from heat (5–7 minutes). Be sure to discard any clams that stay closed.
Remove the garlic cloves.
Step 4: Combine Pasta and Clam Sauce
Using tongs, transfer the pasta directly into the pan with the clams and let it simmer for a minute or two to soak up all those delicious juices.
Taste and adjust the seasoning if needed, then add freshly chopped parsley and a drizzle of extra virgin olive oil.
Toss it all together.
Step 5: Serve & Enjoy!
Plate the pasta and top with extra clams in their shells for presentation.
Garnish with extra parsley, or a sprinkle of crushed red pepper flakes.
Serve immediately with crusty bread to soak up the sauce!
How to cook pasta:
Use a large pot: Most important part is to fill a large pot with enough water. Calculate for every 3.5 ounces of water, you'll need 4 cups of water. As soon as the pasta gets added in, begin to stir it, otherwise it will stick to the pot.
Salt water generously: Once the water is boiling, add in 1.5 tablespoons of salt. Using less salt than that will result in bland flavored pasta.
Keep stirring: Keep nearby the pasta and stir it frequently as it's boiling. Leaving the pasta in pot of water alone could result in it boiling over. Do not lower heat and simmer it, it needs to be on a roiling boil in order to cook up.
Reserve pasta water: Just before you drain the pasta, reserve a bit of the starchy pasta water. One cup of the water is enough to remove. No need to rinse the pasta in cold water. For many sauces, you could use a bit of the starchy pasta water to thin out the sauce. You should not need to do this for the pasta and clams.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What to serve with spaghetti with white clam sauce:
Pasta con le vongole is total comfort food and it goes really nicely with any roasted vegetable, side dish, and especially bread.
Insalata mista >>> A nice and quick salad like this Italian mixed salad is all you need!
Panzanella Toscana >>> A little heartier, but equally fantastic. Try my Tuscan salad.
Caprese >>> Start out the meal with a luscious mozzarella and tomato salad.
Crusty bread >>> A fantastic homemade bread to is highly recommended to sop up the juicy clam sauce! Or give this very easy psomi spitiko Greek bread a try!
Rosemary breadsticks >>> A little more easy to make, if. you enjoy breadsticks, you have to give these a try!
White wine >>> Falanghina, Pinot Grigio, or Sauvignon Blanc
Affogato >>> Vanilla gelato and freshly brewed espresso ...just delicious!
🫙 Leftover and Storing
It's truly best to enjoy this the same day! IF you have any leftovers:
Refrigerate: Transfer the pasta and clams to an airtight container and store in the fridge for up to 1 day.
Freeze: I do not recommend freezing this dish.
📃 Substitutions & Variations for linguine with white clam sauce
1. Swap the pasta:
No linguine? You can use spaghetti, fettuccine, or even bucatini. Long, thin pastas work best to soak up the briny, garlicky sauce.
2. Use a mix of seafood:
If you can’t find fresh clams, try a mix of mussels and clams, or even add a few shrimp for a twist on the classic. Just be sure to add shrimp at the very end so they don’t overcook.
3. Canned clams as a backup:
In a pinch, you can use canned clams and bottled clam juice. While it won’t have the same fresh briny flavor, it still makes for a quick and tasty version.
4. Add a pop of color with cherry tomatoes:
While Spaghetti alle Vongole in bianco (white sauce) is the traditional route, you can make it “in rosso” by making a quick red sauce. This version I'm sharing uses a small portion of cherry tomatoes.
5. Add a pinch of spice:
For a little heat, toss in some red pepper flakes or a finely chopped Calabrian chili when you sauté the garlic.
6. Wine-free option:
If you prefer not to cook with wine, use a splash of vegetable or seafood broth with a squeeze of lemon juice to brighten the flavor.
7. Make it gluten-free:
Simply substitute your favorite gluten-free linguine to keep the dish light and suitable for dietary needs.
8. Herbs beyond parsley:
While flat-leaf parsley is the classic choice, a bit of fresh basil or oregano can add a different layer of herbaceous flavor.
☑️ Our Top Tips
Use high-quality extra virgin olive oil: The better the quality of olive oil, the better the flavor the clam sauce will have!
Timing is important: Begin to cook your pasta and when there is about 7 minutes left of cooking time, begin to make the clam sauce. The clams will take less than 10n minutes to cook (could be between 5-7 minutes).
Don’t overcook the clams: As soon as they open, remove them from the heat.
Salt carefully: Clam juice is naturally salty, so taste before adding more.
Wine choice matters: A dry white wine adds depth without overpowering the clams. Be sure to use a wine you actually would drink.
Cooking the pasta: Strain the pasta just before it reaches al dente (about 1 minute less than the box directions). The pasta does absorb the clam sauce and up the clam and wine juices and will continue to cook in the pan so try not to overcook it.
Serving suggestion – Serve your Linguine alle Vongole with plenty of crusty bread for moping up all the delicious juices and a nice chilled glass of white wine (I recommend drinking what you use for the sauce).
FAQ's
What is the Difference Between Spaghetti and Linguine?
Should I Remove the Clams from Their Shells to Serve?
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📖 Recipe
Linguine alle Vongole
Linguine alle Vongole, or pasta with clams, is a classic Italian seafood pasta made with fresh clams, garlic, white wine, and sometimes cherry tomatoes. It’s light, briny, and full of flavor—elegant enough for guests, yet simple enough for a weeknight. Serve with a glass of chilled white wine and crusty bread to soak up the delicious sauce.
Prep Time30minutes mins
Cook Time20minutes mins
Total Time48minutes mins
Equipment
Ingredients
1 pound linguine
½ cup extra virgin olive oil
2 pounds Littleneck clams 40 to 45, scrubbed and cleaned
¾ cup dry white wine
⅓ teaspoon crushed hot red pepper flakes
2 garlic cloves skin on
¼ cup minced flat-leaf Italian parsley leaves only
Instructions
Prep the Clams
Purge the clams. Soak fresh clams in a large bowl of cold salted water for 20–30 minutes. This helps remove any grit or sand.
Scrub the shells under cold running water. Discard any cracked or open clams that don’t close when tapped. Set aside.
Cook the Pasta
Bring a large pot of salted water to a boil.
Add the linguine or spaghetti and cook 1–2 minutes less than package instructions for al dente texture.
Make the White Clam Sauce
When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the chopped scallions, cherry tomatoes, garlic (skin on and smashed with hand or with knife) and chili flakes, and cook for 1 minute, sautéing until garlic is fragrant (about 1 minute).
Pour in the white wine. Let it simmer until slightly reduced (about 2 minutes).
Add in the fresh clams. Carefully give the pan a shake, cover, and cook until they open (5–7 minutes).
After about 3 to 4 minutes, the clams will start to open. Gently shake the pan as they cook, and once most have opened, remove from heat (5–7 minutes). Be sure to discard any clams that stay closed.
Remove the garlic cloves.
Combine Pasta and Clam Sauce
Using tongs, transfer the pasta directly into the pan with the clams and let it simmer for a minute or two to soak up all those delicious juices.
Taste and adjust the seasoning if needed, then add freshly chopped parsley and a drizzle of extra virgin olive oil.
Toss it all together.
Serve & Enjoy!
Plate the pasta and top with extra clams in their shells for presentation.
Garnish with extra parsley, or a sprinkle of crushed red pepper flakes.
Serve immediately with crusty bread to soak up the sauce! Buon Appetito!