🐚 Linguine alle vongole (with clams)

Name: Linguine alle vongole (with clams)
Total time: 35 min
Yield: 4
Cuisine: Italy · Campania
Ingredients: 360 g linguine; 1 kg fresh clams, cleaned; 100 ml dry white wine; 3 garlic cloves, sliced; 2 tbsp olive oil; Large handful of parsley, chopped; Pinch of chili flakes (optional)

Origin: Italy · Campania

490kcal

per serving · 350 g

140kcal

per 100 g

24 gProtein7 g / 100 g

12 gFat3.5 g / 100 g

80 gCarbs23 g / 100 g

Linguine alle vongole is a classic Italian pasta with fresh clams steamed open in white wine, garlic and olive oil, then tossed with the linguine and parsley. The clams release their juices into a light, briny sauce that soaks into the pasta. It is served immediately, often still with the clams in their shells.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: clams

Not veganbecause of: clams

Contains glutenbecause of: linguine

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Molluscs

What it is made of

linguineclamswhite winegarlicparsley

Recipe

4 servings35 min

Ingredients

360 g linguine
1 kg fresh clams, cleaned
100 ml dry white wine
3 garlic cloves, sliced
2 tbsp olive oil
Large handful of parsley, chopped
Pinch of chili flakes (optional)

Method

Soak the clams in salted water for 30 minutes and rinse; discard any that stay open.
Cook the linguine in salted water until 1–2 minutes short of al dente.
Warm the oil with garlic, add the clams and wine, cover and steam 3–4 minutes until they open; discard any that stay closed.
Add the pasta and some cooking liquid to the pan and toss for 1–2 minutes until the sauce clings.
Finish with parsley and serve at once.

How to make it lighter

Clams are lean; most of the energy comes from pasta and oil, so 70–80 g dry pasta per person is a good portion.
1 tbsp olive oil ≈ 120 kcal — the clam juices mean you need very little.
Serve with a large green salad instead of bread.

History

Pasta with clams is usually linked to Naples and the coast of Campania, where it is a traditional dish for Christmas Eve and summer by the sea. Both the 'white' version with wine and a version with tomato are cooked across Italy today.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →