Vongole Pasta (Linguine with Clams)

Get ready to transport yourself to a seaside Italian trattoria with this incredible vongole pasta! This classic dish combines briny fresh clams, al dente linguine, and a light yet luxurious white wine sauce that’ll make you feel like you’re dining on the Amalfi Coast.

The magic of this dish lies in its beautiful simplicity – tender littleneck clams release their sweet, salty liquor into a sauce that’s brightened with white wine and enriched with butter. When tossed with perfectly cooked linguine, it creates an irresistible combination that’s somehow both delicate and deeply satisfying.

Ingredients

For the Pasta Base:

• ½ lb linguine, bronze die cut if possible
• salt for seasoning pasta water

For the Clam Sauce:

• 20 littleneck clams, purged and scrubbed clean
• 6.5 ounce (1 can) chopped clams
• 1 cup bottled clam juice
• 5 cloves garlic, finely minced
• 2 tablespoons olive oil
• ¼ cup dry white wine
• pinch of red chili flakes

For Finishing:

• 8 tablespoons cold unsalted butter, cut into cubes
• 1 lemon, juiced
• ¼ cup finely chopped fresh parsley, divided

Steps

1. Bring a large pot of generously salted water to a boil.
2. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and chili flakes, sautéing for 2 minutes until fragrant but not browned.
3. Pour in white wine and add fresh clams. Cover and cook for about 5 minutes, just until clams begin to open. Remove clams with tongs, place in a bowl, cover to keep warm.
4. Add canned clam liquid and bottled clam juice to the pan. Simmer over medium-high heat for 5 minutes until reduced by approximately two-thirds.
5. While sauce reduces, cook linguine in boiling water until al dente (8-10 minutes).
6. Reduce sauce heat to low. Add canned clams and lemon juice when pasta is nearly done.
7. Gradually incorporate butter cubes while stirring constantly until sauce is silky. Season with salt if needed and stir in half the parsley.
8. Drain pasta and toss with sauce for 2-3 minutes to absorb flavors. Serve topped with reserved clams and remaining parsley.

Smart Swaps

• Use whole wheat linguine for added fiber and nutrients
• Replace butter with olive oil (use 6 tablespoons) for a lighter version
• Substitute mussels for clams if preferred (same cooking time)

Make It Diabetes-Friendly

• Use chickpea or lentil pasta to reduce carbs by 50% per serving
• Increase vegetables by adding 2 cups sautéed zucchini noodles
• Reduce pasta portion to 1/3 lb total (25g carbs per serving)
• Serve with a large side salad to slow glycemic response

Pro Tips

• Never salt the sauce before reducing – clam juice is naturally salty
• Reserve 1 cup pasta water before draining to adjust sauce consistency if needed
• Purge fresh clams in cold salted water for 30 minutes before cooking
• Choose a crisp white wine like Pinot Grigio or Vermentino for the sauce