Linguine with Clams (Linguine alle Vongole)...Restaurant-Worthy, Weeknight-Easy

Don't be intimidated - trust me and it can become part of your regular rotation

Spaghetti with clams - I tossed a little mined onion or shallot in this one

Linguine with Clams (aka Linguine alle Vongole) might seem intimidating—but I’m here to assure you:

a) You, yes YOU, can make this.
b) It’s NOT labor-intensive. The only chopping involved is garlic, parsley and celery. Once the clams have been soaked in salt water, you can have this on the table in under 30 minutes.
c) It’s kid-friendly.

I promised to share this recipe on my Substack after our friends Dave and Kristin (and their three kids) stayed with us. With five kids and six adults, we knew eating in was the way to go. Sure, going to a restaurant seems easier—no one has to cook—but I find it far less relaxing to wrangle a bunch of kids in a restaurant setting. At home, they can play and run around, sit while they eat, and then—when they inevitably finish before the adults—go back to playing while we actually enjoy our meal at a leisurely pace, with no one giving us side-eye 👀.

I asked, "If I make linguine with clams, will your kids eat it?" They weren’t sure—but, like good friends do, they rolled with it. I love making this for guests because it’s really just throwing a few things in a pan while pasta boils. That night, as we sat enjoying dinner and the kids played hide-and-seek, Dave said he’d never think to make this at home—but now he would (YAYYYY!!!)

That’s what I want for you. I can’t cook for you in person, but I’ll walk you through it here. I want this to be a go-to when you want something a little special but still simple. I want your kids to love it too. I get such a special joy watching my kids eat meals like this.

Most of the ingredients are inexpensive, aside from the clams—but even those aren’t too pricey, usually around $10 per pound. You can also use canned clams and make this really budget friendly (more on that below!) Make this once or twice, and I promise it’ll become one of those dishes you just whip up—no recipe, no measuring, just a few ingredients and plenty of flexibility.

There are no exact amounts. You can go heavy on the clams, light on the pasta, or skip the pasta altogether and just serve steamed clams with good bread for dipping. I like to add a couple stalks of chopped celery but you can leave that out if you just want to chop garlic and parsley. Toss in some anchovies if that’s your thing. Have a spare shallot - dice it up and toss that in with the garlic. If I have extra time or want to be fancy, I’ll top it with homemade toasted breadcrumbs (pan grattato)—garlicky, olive-oily, and absolutely worth it. Here’s a 52 second video that shows you how to make them. Want more heat? Add extra chili flakes. Cooking without wine? Use bottled clam juice instead. Add some cream if you like a richer sauce.

Purists swear by fresh clams, but if you want to use canned, go for it. I had a boyfriend whose family made linguine with canned clams, and I loved it. Just swap in two 10-ounce cans of whole baby clams with their juices, stir them into the sauce, and warm through for a minute or two. It’s just as delicious—and even more budget-friendly.

The only thing I serve with this is good bread and green salad - either a simple arugula salad with lemon and olive oil, or more mild greens like butter lettuce with a simple vinaigrette (vinaigrette recipes are HERE.)

Buying and Storing Fresh Clams:

• You’ll find fresh clams on ice in the seafood case, either in breathable mesh bags or loose.

• Clams should have tightly closed shells and smell clean and briny, like the ocean.

• Avoid clams with chipped or cracked shells or ones that stay open after a gentle tap.

• Fresh clams need to breathe, even on the ride home from the market. Transport them in a breathable bag with the top open.

• For optimal freshness, cook clams the same day you buy them. If needed, they can be refrigerated for up to 24 hours:

  • Transfer clams to a mesh colander set over a shallow bowl.

  • Cover loosely with a damp paper towel to maintain moisture.

  • Refrigerate and discard any that don’t close before cooking.

Cleaning Fresh Clams:

• Scrub: Thoroughly scrub the exterior of the clams under cool running water with a stiff brush to remove debris.

• Purge Grit: Soak the clams in a saltwater solution (about 1/3 cup non-iodized sea salt or kosher salt per 6 cups of cold water) for 20 minutes to help them release any internal sand. As they breathe, they expel sediment, which settles at the bottom of the bowl.

  • Depending on how sandy the clams are, repeat this process 2-3 times with fresh water. (Wild clams may take 2-3 rounds; farmed clams usually need only one.)

fettuccini with clams and pan grattato (toasted bread crumbs) - extra chili flakes on the side and more bread to dip in the broth