Linguine A La Vongole

Linguine A La Vongole aka Linguine with clams, is a decadent seafood pasta made with deliciously chewy calms and rich, buttery pasta - definitely a treat for your tastebuds!


  • 1 pound dried linguine
  • 12 large chowder clams (each about 8-10 ounces)
  • ¼ cup extra virgin olive oil
  • 6 tablespoons garlic, thinly sliced
  • 6 tablespoons extra virgin olive oil
  • ½ cup chopped parsley


  • Over a small bowl, open all of the clams – making sure to catch all of the juice. Mince the clams (there should be about 1 ½ cups) and set aside. Reserve the clam juice separately.
  • Heat ¼ cup of olive oil in a large sauté pan over medium heat. Add garlic and cook for 5 minutes, stirring occasionally, until some of the garlic has turned medium-brown.
  • Add the clams and ¼ cup of the clam juice. Stir to blend well and cook for 1 minute. Reduce the heat to low and add remaining 6 tablespoons of olive oil and parsley.
  • Cook pasta according to package directions until al dente. Drain the pasta and return to cooking pot. Add clam sauce, stirring to blend well. Moisten with a bit of the reserved clam juice. Serve immediately.

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