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Linguine with White Clam Sauce

This is the quintessential Italian pasta dish especially in Naples and Rome. The ingredients are the clams are the smaller ones vongole verace and they are always cooked in their shells. Once they opened the sauce is done.

Prep Time

        Prep and cook time: 20 minutes
        Yield: Serves 6


    •    1 pound linguine
    •    4 anchovies, sliced
    •    1/4 tsp dry oregano
    •    1/4 tsp peperoncino
    •    6 garlic cloves, sliced
    •    6 tbsps extra virgin olive oil
    •    36 littleneck clams, scrubbed
    •    3/4 cup chopped fresh Italian parley


  1. Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.
  2. Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer and cover until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water.
  3. When all the clams are out, increase heat to high and add 1/2 cup of the parsley. Cook until reduced by half. Meanwhile, shuck the clams.
  4. When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce and drizzle with remaining 2 tablespoons olive oil. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining 2 tablespoons chopped parsley, cook a minute more to blend the flavours and serve.

This great family recipe is thanks to Yummly at


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