Linguini with Red Clam Sauce Linguini Con Le Vongole Al Sugo

Dive into the enchanting flavors of coastal Italy with this Linguini with Red Clam Sauce (Linguini Con Le Vongole Al Sugo) recipe—a true seafood lover's delight! Tender linguini is enveloped in a rich, aromatic tomato-based sauce infused with the brininess of fresh clams and the warmth of garlic and red pepper flakes. A splash of dry white wine adds a touch of sophistication, while fresh parsley and basil brighten every forkful. Ready in just 35 minutes, this dish perfectly balances elegance and simplicity, making it ideal for a weeknight dinner or an impressive dinner party centerpiece. Pair it with grated Parmesan cheese or a crisp white wine for the ultimate Mediterranean-inspired experience.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Linguini
• 2 lbs Fresh clams (little neck or Manila)
• 4 tbsp Olive oil
• 6 cloves Garlic, minced
• 0.5 tsp Red pepper flakes
• 0.5 cup Dry white wine
• 14 oz Canned crushed tomatoes
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Fresh basil leaves, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Clam juice (optional, for extra flavor)
• 0 to taste Grated Parmesan cheese (for serving, optional)

Directions

Step 1

Clean the clams thoroughly by scrubbing their shells under cold running water. Discard any clams that are cracked or do not close when gently tapped.

Step 2

Bring a large pot of salted water to a boil and cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Step 3

While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat.

Step 4

Add the minced garlic and red pepper flakes and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 5

Add the white wine to the skillet and bring to a simmer. Allow it to reduce slightly, about 2-3 minutes.

Step 6

Stir in the crushed tomatoes, clam juice (if using), salt, and black pepper. Simmer the sauce for 10 minutes to let the flavors meld.

Step 7

Increase the heat to medium-high and add the cleaned clams to the skillet. Cover with a lid and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.

Step 8

Add the cooked linguini to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, until you reach the desired consistency.

Step 9

Stir in the chopped parsley and basil, reserving some for garnish.

Step 10

Serve the linguini hot, topped with additional parsley and basil. Offer grated Parmesan cheese on the side, if desired.

Nutrition Facts

Serving size	(2029.1g)

Amount per serving	% Daily Value*
Calories	2107.5

Total Fat 72.8g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 326.7mg	0%
Sodium 4679.7mg	0%
Total Carbohydrate 165.1g	0%
Dietary Fiber 16.9g	0%
Total Sugars 20.8g
Protein 160.3g	0%

Vitamin D 0IU	0%
Calcium 876.4mg	0%
Iron 154.7mg	0%
Potassium 4528.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 32.8%

Carbs: 33.7%