Linguine con le Vongole – or simply, Linguine with Clams – is a classic seafood dish that’s easy enough to make on a weeknight, and can be dressed up to serve for a special occasion. We’ve taken a ‘Go Big or Go Home’ approach here with the ingredients by using both clams (vongole) and mussels (cozze). We’ve not only bumped up the typically delicate flavors of the clams and mussels, but we’ve paired them with all the right things to make them shine.
What’s to Love:
Although it’s not difficult to make, Linguine with Clams and Mussels looks like a special dish. It’s made with wine, so of course it’s wonderful to eat with wine. The best thing here is that you can dress it up or down anyway you like. You can also adjust the levels of heat and salt to your liking. Use whatever clams and/or mussels are freshest and most easily available, and make sure to check out the “garnishing” tips in the recipe below. As with most seafood dishes, just get everything ready before you begin cooking (“mise en place”). If you do that, the hardest part will be waiting until you get to eat as your kitchen fills with the wonderful aromas of the sea!
What you’ll need:
- 1 pound of linguine
- 2 – 3 pounds of clams and/or mussels
- Fresh, super ripe Roma tomatoes
- Fresh Italian (“flat leaf”) parsley
- Fresh garlic
- Olive oil
- Fine sea salt
- Red pepper flakes
- A good dry white wine – preferably with citrus and mineral notes
- Clam juice
- 1 large pot in which to boil the pasta
- 1 large covered pan or skillet in which to cook the clams/mussels, etc.
- 1 large serving platter (optional)
Here’s The Story:
My husband and I traveled to Topsail Island, NC to vacation with some of his paternal relatives the summer after our wedding. They all gather at this beautiful beach house every couple of years just to spend quality time together. They all know what to bring, and they take turns making dinner each night.
Our turn to make dinner for the group was the second day we were there. I wanted to make something really special, so naturally I didn’t do the smart thing and go with a dish I was familiar with. No… I wanted to go fresh and local.
We noticed a gloriously rustic seafood shack on our way to the beach house the day before, so that was our destination. They were selling 100 big, beautiful clams the size of the palm of my hand for $30. I can’t even tell you how many pounds there were… They just counted them all out into a big box and we drove off grinning from ear-to-ear.
Once back at the beach house, we popped the box into the refrigerator while we got things ready. I had never prepared clams before, so I hoped that my early morning online research would be adequate.
Thankfully, Uncle Tom – who has lived and fished on the East Coast his entire life – was there to dispel all the crazy notions I had about preparing clams. His no-nonsense approach is what lead me to do a little more research when we returned home.
In effort to encourage others to enjoy clams more often as well, I wrote an informational post about storing and preparing fresh clams. Happily, it’s one of the most popular posts here on Bacon Fatte!
The Linguine and Clams I made for the large and wonderful family I had the good fortune of marrying into was a success. And, as you might have guessed, Linguine and Clams quickly became one of our favorite dishes. We’ve made it dozens of times since and adjusted the ingredients in different ways each time. We finally discovered the one thing that – in our opinion – knocks this dish out of the park. And that’s why this Linguine and Clams recipe is finally here.
Make sure to check out the tips in the Instructions and Cook’s Notes (and additional recipes) below, and as always…
Enjoy!
Linguine con le Vongole – Linguine with Clams
Ingredients
- 2 tablespoons fine sea salt
- 1 pound linguine pasta
- 10 - 12 tablespoons olive oil divided
- 4 – 5 large cloves garlic finely chopped (about 2½ tablespoons)
- 2 cups fresh Roma tomatoes chopped (reserve ½ cup for garnish)
- ½ cup fresh Italian “flat-leaf” parsley, rough chopped + ¼ cup for garnish
- 3 pounds clams and/or mussels
- ½ - 1 tablespoon red pepper flakes to taste, plus more for garnish
- 1 cup dry white wine – citrus and mineral notes work well
- ½ - 1 cup clam juice more if needed
Instructions
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In a large pot, add the 2 tablespoons of salt and plenty of water for the pasta. *Cook 1 – 2 minutes short of al dente, and plan to drain the pasta while the clams/mussels are cooking. Pasta will finish cooking in the sauce when combined with clams and/or mussels.
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Prepare all other ingredients while pasta water is heating up:
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Chop garlic, then place in a small bowl and set aside.
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Chop the tomatoes and place them in a small bowl as well – making sure to reserve about ½ cup for garnish – and set aside.
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Chop the fresh parsley, setting aside ½ cup for sauce and (up to) ¼ cup for garnish.
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Scrub clams and de-beard mussels as needed.
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Measure out white wine, clam juice, and red pepper flakes.
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Place a large skillet over medium heat. Add 6 tablespoons of oil and chopped garlic and stir, allowing it to cook lightly for about a minute.
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Add clams and/or mussels, stirring for another minute. Then add the wine, clam juice, red pepper flakes, and 1½ cups of chopped tomatoes (reserving ½ cup of tomatoes for garnish), and ½ cup of parsley. Simmer (uncovered) for 5 – 7 minutes and stir until clams and mussels are opened.
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While clams and/or mussels are cooking, drain pasta and reserve ½ cup of pasta water. Add 4 - 6 tablespoons of olive oil (to taste) to the pasta, and toss well.
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For informal serving: Add the linguine to the clams and/or mussels, and toss well. Pour everything into a big serving bowl (optional) or serve right from the skillet. Add reserved pasta water if needed. Garnish and serve right away.
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For formal serving: Place linguine onto a serving platter with high edges, carefully spoon clams and/or mussels and all the sauces over the top of the linguine and arrange shells nicely among the noodles. Add reserved pasta water if needed. Garnish and serve right away.
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To serve: Garnish with the last ½ cup of chopped tomatoes, ¼ cup of chopped parsley, and more red pepper flakes to taste. Garnishing with the fresh tomatoes and parsley adds another layer of bright color and flavor that finishes the dish beautifully. Serve with plenty of crusty baguette to soak up every last bit of sauce
Recipe Notes
*Look for Manilla, Cherrystone, Little Neck, or other similar clams for this dish. The black-shelled PEI Mussels work beautifully as well.
*No fresh Romas? Use a can (about 15 ounces) of good quality diced tomatoes and the juice.
Adapted from Mario Batali’s recipe via Epicurious
Looking for more recipes featuring clams and mussels?
Here’s an absolute Classic inspired by a wonderful seafood restaurant that used to be here in the Twin Cities:
Steamed Clams with White Wine, Garlic and Butter
And here’s a colorful dish with plenty of bold flavor inspired by one of our favorite restaurants in Bayfield, WI:
Mussels Holiday (a festive mussels mariniere)
Making this Linguine with Clams and Mussels recipe?
I’d love to know how you enjoyed it!
Leave a note here on the blog in the comments below, or share your creations and ideas on Facebook, Pinterest, Instagram, Twitter, and/or Google+ .
Make sure to hashtag #baconfatte or tag @baconfatte in your social media posts!
LIKED THIS? FEAST ON THESE:
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Mussels Holiday (a festive mussels mariniere)
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Smoked Salmon Butter with Scallions and Lemon
Fresh Clams – How To Store, Prepare and Enjoy Them
Steamed Clams with White Wine, Garlic and Butter
Linguine with Cauliflower and Prosciutto
Smoked Salmon Pasta Salad with Asparagus, Peas and Dill
Petite Bay Scallops with Simple White Wine Sauce
Peruvian Shrimp, Corn and Vegetable Chowder
This does indeed look like a special dish and it’s one that I love. Although I’ve never made linguine with clams, I have many fond memories of Topsail (pronounced top=SOL!) Island from my years in Charleston and eastern North Carolina. Thanks for the tasty and visual reminder of such a beautiful place!
Thanks so much, Dan! We adored Topsail and would love to go back. And beautiful, wonderful Charleston… We spent just one day there this past summer and immediately fell in love with it! Such a beautiful place, and so many wonderful seafood restaurants there! 🙂
I had linguine and clams for the first time out in San Francisco and fell in love with the dish! Your recipe sounds absolutely delicious and I love that you added mussels to the mix!
Thanks, Lisa! I think EVERYTHING tastes better in San Francisco… Such a wonderful place!
Your family lucked out when you served this dish! So simple and fresh! Love that you used both mussels and clams – delicious!
We all enjoyed it so much… I feel so lucky to have discovered this dish! Thanks for popping by!
Oh wow, this is stunning!! My husband ate linguine and clams when we were in Italy A LOT so yea I definitely need to make this for him!
Thank you, Angela! I used to order linguine and clams at my favorite Italian restaurant (which is no longer around)… So glad I can now make it at home!!
Holy smokes!! This is just breathtaking!!I cannot WAIT to try this recipe!
Aaaawe, thanks so much, Michaela! You’re the best! Hope you absolutely LOVE it! xo
This is perfect date night food! My hubby loves mussels and clams!
It’s a great Date night dish, Jennifer! Hope you have a chance to try it soon! 🙂
I love linguine with clams and this is one beautiful dish. I’ve never cooked clams before but have cooked mussels. That took me a little while to get up the nerve to tackle the mystery but it was no big deal. Another example of being a kitchen headcase LOL!
I know exactly what you mean, Julie! I avoided cooking clams and mussels for years just because I thought they’d be hard to make. SO glad I know better now!
That is absolutely GORGEOUS!
Thanks so much, Justine! xo
This looks great! People often offer us fresh mussels and I never know what to do with them. Now I know! Thanks for the recipe.
Oooh, yes, Debi! This is the perfect dish for all the fresh mussels you can get your hands on! Enjoy!
This is such a gorgeous meal! I have to make it!
Thanks so much, Madi! I hope you have a chance to make it soon. Enjoy!
What a gorgeous meal! I’m excited to try it!
Thank you, Michelle! I hope you do try it, and I hope you love it as much as we do! 🙂
absolutely my fav and this looks incredible!
This is one of my absolute faves, too Claudia! Thank you! 🙂
I agree, a favorite of mine too which I haven’t had in a while. Looks fantastic!
Thanks, Caroline! Hope you have a chance to make this again soon!
Mussels, Clams, and Pasta an all time favorite!!
Mine too… Classic goodness! Thanks, Robin! xo
When I come visit you, this is what you’re making me!!!! Promise??? Pweeeze pweeze!! xo
Absolutely, positively… I’d be delighted to make this for you anytime, Ally girl!! 😉
This looks incredibly delicious! I can’t wait to try your recipe!
Thank you, Hadia! I hope you have a chance to try it soon, and I hope you love it as much as we do! 🙂
you can’t go wrong with this dish
You’re so right… It’s such a wonderful dish! Thanks, Theresa!
Looks amazing!
Michele, this looks outstanding. This was a dish my ex-husband always wanted me to make, but I could never find a great recipe. We’re still friends – so I’m sharing this with him! (and making). Love!!
Thanks so much, Shea! I hope you get the chance to make this soon… And I hope you (and your ex-husband) love it as much as we do! 🙂
We just moved to Italy earlier this month (December 2020) and I made this last night for Christmas Eve Dinner with fresh cozze. It was absolutely delicious. I didn’t have clam juice, so left it out, added in some pancetta and also used shallots in the sauce, and it was delicious. Thanks for sharing this and wishing you and your followers the very best in 2021!
Aaawe, Cristina… This is the best compliment ever! I’m so glad you all enjoyed this dish… It’s an absolute favorite of ours too! Wishing you and yours the very best in 2021 as well! Saluti!