Linguine Alle Vongole

This recipe is such a simple seafood pasta. It’s basically very similar to Aglio e Olio with all the same ingredients but instead uses some white wine and of course some clams, which creates this wonderful sauce that takes the pasta to a whole other level. The secret is to make sure you pop a lid on your pan to steam your clams and allow them to open up. They have a whole lot of water inside of them which gets released as they open and creates the incredible sauce for this pasta. No need for any seasonings other than some fresh parsley and lemon juice. Maybe some bread to mop up the juices after you’ve had all the pasta.

Serves- 2
Ingredients- 8
Cooking Time- 15 minutes
Skill Level- Easy


  • 2 tablespoons of olive oil
  • 4 cloves of garlic, finely chopped
  • 1 tablespoon of chilli oil @chillioiloneverything of course or a pinch of chilli flakes
  • 500g of fresh vongole or clams. I ordered mine online from @clammsseafood, sourced fresh from Lake Eyre, SA.
  • ½ cup of dry white wine. I used @seville_estate riesling for this.
  • 200g of linguine. You could also use spaghetti.
  • 1 lemon
  • 1 small bunch of fresh parsley leaves. Finely chopped. I used flat but curly is also fine.

Watch the process



  1. Boil a pot of generously salted (approx. 2 tablespoons) water and place your pasta in to cook until al dente for about 5-7 minutes.
  2. Meanwhile, finely slice 4 cloves of garlic and finely chop 1 small bunch of parsley.
  3. Heat a large pan with 2 Tbsp olive oil and once shimmering, add in the garlic and 1 Tbsp chilli oil and cook for 1 minute on medium until the garlic just starts to golden.
  4. Add 500g of vongole to the pan as well as ½ cup of white wine and place a lid over the pan to steam the clams for about 3-4 minutes. 
  5. During this time you’ll see they start to open up and release their juices.
  6. Once the spaghetti is al dente, transfer from the pot directly into the pan, pour in a ladle or two of the starchy pasta water and toss till the water and oil emulsifies into a sauce.
  7. Turn off the heat. Throw in the parsley, some grated zest and juice of the lemon and give it one final stir.
  8. Transfer to a platter and serve immediately!

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