Linguine alle vongole (clams with linguine, garlic, parsley, and white wine)


by: Ana Banana

A simple and quick recipe.


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serves: 4

12 oz (350 g) dried linguine

1/4 cup extra virgin olive oil

4 cloves garlic (thinly sliced)

1/2 medium-hot red chile pepper (seeded and minced)

3 tablespoons chopped flat-leaf parsley

2 lb (900 g) littlenecks or other small hard-shell clams (washed)

2 tablespoons dry white wine

Nutrition Facts
Linguine alle vongole (clams with linguine, garlic, parsley, and white wine)

Servings Per Recipe: 4

Amount per Serving

Calories: 1118

  • Total Fat: 68.3 g
  •     Saturated Fat: 15.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 179.3 mg
  • Sodium: 1855.5 mg
  • Total Carbs: 92.3 g
  •     Dietary Fiber: 3 g
  •     Sugars: 4.9 g
  • Protein: 29.8 g

how is this calculated?

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1.  Cook the linguine pasta in a large pan of well-salted boiling water (i.e. 1 teaspoon salt to every 2 1/2 cups/600 ml water) for just 5 minutes.

2.  Meanwhile, put the olive oil, garlic, and chile into a small pan and heat until the garlic begins to sizzle. Lower the heat and cook gently for 1 to 2 minutes until the garlic is soft. Add the parsley and remove from the heat.

3.  Drain the pasta. Return the empty pan to a high heat and add the clams, the white wine, and the par-cooked linguine. Cover and cook over a high heat, shaking the pan now and then, for 3 to 4 minutes until all the clams have opened.

4.  Uncover the pan and add the olive oil mixture. Simmer for a further 2 minutes or until the linguine is tender, then serve.

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