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Linguine alle Vongole

Linguine alle vongole is a classic Italian pasta dish made with fresh clams. It’s ideal for the Feast of the Seven Fishes on Christmas Eve — or just a weekend meal.

I love preparing this simple but super impressive pasta year-round, because a) I can never find enough excuses to eat fresh clams and b) it’s a meal that feels special even when you’re pretty much making a one-pot dish.

However, it’s traditional for the Feast of the Seven Fishes to serve a big bowl of linguine alle vongole, and this can certainly feed a crowd.

bowls of linguine pasta with fresh clam saucew
Photo: Casey Barber

What is the Feast of the Seven Fishes?

On Christmas Eve, it’s an Italian-American culinary tradition to prepare the Feast of the Seven Fishes, a multi-dish meal of seafood dishes.

Stemming from the Catholic policy of eschewing meat during holy days and seasons such as Lent, this feast lets families celebrate the holiday in a big way — without having to put a roast on the table.

While seven is the official number in its name, the lineup of seafood can include fewer dishes or more, depending on specific family preferences.

a bowl of linguine pasta with fresh clam saucew

Though I didn’t grow up Catholic, I have strong (in many senses of the word) memories of the fried smelts that always appeared on the table during our family Christmas Eve get-togethers. And that my dad frequently fed them to my cousins’ dog.

Other frequently-made traditional dishes for the Feast of the Seven Fishes include baccala, or salt cod (fried or with pasta); stuffed lobsters or clams; puttanesca or other pasta with anchovies; mussels marinara; calamari (fried or stuffed); shrimp cocktail; and my family’s other clam favorite, baked clam dip.

But today the focus is on linguine alle vongole.

About pasta vongole

First, the obvious: vongole is the Italian word for “clams,” and this dish is traditionally made with fresh clams to differentiate it from the usual “linguine in white clam sauce” you might find at mom-and-pop Italian-American joints.

a bowl of linguine pasta with fresh clam saucew
Photo: Casey Barber

Both are stellar and can be made with fresh chopped clams, in fact! (As you’ll read below.) And if you want a recipe for easy pasta with white clam sauce made from canned clams, I’ve got you too.

But the presence of “alle vongole” means you’re definitely gonna see some shells in your bowl.

Littlenecks or any clam smaller are the ones you’ll want for this recipe. Steamers or cherrystones are way too big and tough for this. If you’re lucky enough to find cockles or other baby clams like Manilas, grab them because they make the best presentation and are oh so tender.

As for the pasta part, linguine is the most popular, but you can also make spaghetti alle vongole if that’s the only long pasta in your pantry.

bowls of linguine pasta with fresh clam saucew
Photo: Casey Barber

How to prepare clams

First things first: remove the clams from any plastic bags they were stored in during their trip home from the market. These babies need to breathe, not to suffocate.

If you’re not cooking the clams immediately, transfer them to a large colander and place it in a large bowl — it should fit snugly but not touch the bottom of the bowl.

If you see any clams with cracked shells, discard them immediately.

Cover with a damp towel and place the clams in the coldest part of your refrigerator for up to 24 hours.

When you’re ready to cook, scrub each clam under running water with a vegetable brush or other bristle brush such as a clean (old) toothbrush.

Transfer to a clean bowl of water while you prep the rest of the ingredients to let any remaining sediment sink to the bottom.

a bowl of linguine pasta with fresh clam saucew
Photo: Casey Barber

Should I serve my linguine alla vongole with clams in the shells?

I think it makes for a prettier presentation if the clams are served in their shells, with the twirls of linguine nesting all around them. It’s especially cute with the baby clams!

However, it is a messier and more hands-on bowl of pasta for the eater, who needs to pluck each clam from its shell and incorporate it with the pasta before eating.

If you prefer, you can remove the clams from their shells after cooking and chop roughly. Return the chopped clams to the pot with the brothy sauce and the pasta and stir together.

a bowl of linguine pasta with fresh clam saucew

Linguine alle Vongole

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Linguine alle vongole is a classic Italian pasta dish made with fresh clams. It's ideal for the Feast of the Seven Fishes on Christmas Eve — or just a weekend meal.

Ingredients

  • 2 pounds littleneck clams
  • 1 tablespoon kosher salt, plus more as needed
  • 12 ounces (336 grams) linguine
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 ounces (57 grams) diced pancetta (optional)
  • 1 large shallot, minced
  • 2-3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 small lemon, zested and juiced (about 1 tablespoon fresh juice)
  • 2 tablespoons chopped flat-leaf parsley (or just a large handful of leaves, chopped)

Instructions

Prep the clams:

  1. Remove the clams from their bag and discard any clams with cracked shells.
  2. Scrub each clam under running water with a vegetable brush or other bristle brush such as a clean (old) toothbrush.
  3. Transfer to a clean bowl of water while you prep the rest of the ingredients to let any remaining sediment sink to the bottom while you prep the rest of the ingredients.

Make the pasta and sauce:

  1. Bring a large (6- to 8-quart) pot of water to a boil.
  2. When the water boils, add 1 tablespoon kosher salt, then the linguine.
  3. Meanwhile, heat the olive oil and butter over medium heat in a separate large, heavy-bottomed pot such as a 7-quart Dutch oven.
  4. If using pancetta, stir it in and cook until the cubes are just starting to turn brown and crispy, about 4-5 minutes.
  5. Add the shallot and garlic and cook for 2-3 minutes more until the shallot starts to soften.
  6. Add the wine and lemon juice and zest and bring to a simmer.
  7. Add the clams and cover.
  8. Cook for about 8-10 minutes, until the clams open. Some may pop more quickly; as they open, carefully grab them with tongs and transfer them temporarily to a bowl.
  9. If there are any clams that refuse to open, discard them. Don't try to pry them open or you'll risk food poisoning and death, and that's not cool.
  10. When the pasta is just short of al dente, drain and transfer to the pot with the clam sauce.
  11. Add the chopped parsley.
  12. Stir to incorporate and simmer for a minute or so more until done.
  13. Divide between 4 bowls and divide the clams evenly between the bowls as well.
  14. Or if you prefer, you can remove the clams from their shells after cooking and chop roughly.
  15. Return the chopped clams to the pot with the brothy sauce and the pasta and stir together, then plate.

Notes

Clams can be purchased and stored 24 hours before cooking.

Remove the clams from any plastic bags they were stored in during their trip home from the market.

Transfer them to a large colander and place it in a large bowl — it should fit snugly but not touch the bottom of the bowl.

Cover with a damp towel and place the clams in the coldest part of your refrigerator for up to 24 hours.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 170mgSodium: 3680mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 60g

The nutritional information above is computer-generated and only an estimate.

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