How long does it take to make Linguine Pasta alle Vongole (Linguine with Clams)?

About 39 minutes in total: 15 minutes of prep and 24 minutes of cooking.

How many servings does this Linguine Pasta alle Vongole (Linguine with Clams) recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Linguine Pasta alle Vongole (Linguine with Clams) recipe come from?

It was shared by Jacqueline De Bono on reelsmeals. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Linguine with Clams – 39-Minute Recipe

Name: Linguine with Clams – 39-Minute Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320 g linguine or vermicelli or spaghetti; 800 g fresh clams; 3 cloves garlic, peeled and finely chopped; 1 peperoncino (red chili pepper) or dried flakes; 4 tbsp extra virgin olive oil; 1 handful fresh parsley, finely chopped; 1 glass dry white wine

This classic seafood pasta recipe from Campania is simple to make and bursting with flavour.

Recipe by Jacqueline De Bono· Structured by ReelsMeals

From: Website(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Prep Time

15 min

Cook Time

24 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns reelsmeals into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

39 min estimated total time for 4 servings.

Explore related saves

main course Italian seafood pasta

Ingredients

11 oz linguine or vermicelli or spaghetti
1 4/5 lb fresh clams
3 cloves garlic, peeled and finely chopped
1 peperoncino (red chili pepper) or dried flakes
4 tbsp extra virgin olive oil
1 handful fresh parsley, finely chopped
1 glass dry white wine

Instructions

1
Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder.
2
Wash the clams in cold water and remove any with broken shells.
3
Put a pot of water on to boil for the pasta. When it starts to boil add the pasta.
4
While the water is boiling for the pasta, put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened (about 5 minutes).
5
Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact.
6
Cook the pasta al dente according to the instructions on the packet.
7
Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften.
8
Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes.
9
Add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil.
10
When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix everything together well and serve immediately with another sprinkling of chopped parsley, if required.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Cover clams while cooking

Cook the clams in a covered pan over medium‑high heat until they open, about 5 minutes.

Add pasta to the clam sauce

Drain the cooked pasta and toss it directly in the pan with the clams.

Remove chili seeds for milder heat

If using fresh or dried red chili, chop it finely and discard the seeds before adding.

Finish with remaining olive oil

Use half the olive oil to sauté garlic and chili, then add the rest with parsley at the end.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.