|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although many Italian restaurants serve linguine alle vongole with fresh clams in the shell, you can replicate the briny-sweet flavor of this dish at home with convenient and readily available canned clams. The chopped clams are quickly cooked along with onion, garlic, and parsley, meaning this white clam sauce is ready in about 10 minutes—less time than it takes to cook the pasta.
This sauce is perfect tossed with hot pasta but is also delicious as a pizza topping. Top with freshly grated Parmesan cheese, if desired, and serve the dish with a tossed green salad and crusty bread to sop up the juice.
"This recipe can take an easy weeknight dinner and make you feel like you're on a beachfront vacation. Make sure to keep the clam juice to use for the base of your sauce—the flavor will get soaked up in all of the pasta!" —Tracy Wilk
1/2 pound (8 ounces) spaghetti
2 tablespoons olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 (10-ounce) can chopped clams (do not drain)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Dash of freshly ground black pepper
Freshly grated Parmesan cheese, optional
Gather the ingredients.
Boil a large pot of water. Add pasta and cook until al dente. Meanwhile, heat the oil over medium heat in a large heavy skillet. Add the chopped onion and sauté for 2 to 3 minutes, until soft and aromatic.
Add the garlic and cook for an additional minute.
Add the minced clams with the liquid and bring to a boil.
Lower the heat and simmer for 5 minutes, or until the liquid reduces by about half.
Add the parsley, salt, and pepper, and toss gently.
Remove about 1/4 cup of pasta cooking water and set aside. Drain the pasta and add to the sauce, mixing gently to coat. Add a little bit of the cooking water to help the sauce thicken. Serve immediately, garnished with some grated Parmesan cheese, if desired.
- Canned clams can be found in most major grocery stores in the canned seafood aisle, and are a useful pantry staple to have on hand to make clam dip, clam chowder, pasta, and pizzas.
- If you plan to make clam pizza, you may want to reduce the sauce even further so it is not too liquidy. Spoon the sauce over the pizza crust, sprinkle with cheese, and bake until the cheese is melted, about 5 to 8 minutes.
- If you want a more authentic flavor, add 1/4 cup of white wine when you add the clams. The wine will reduce and add richness to the dish.
- For an even richer version, add a pat of butter when you add the clams.
- If you like a spicy kick, include 1/4 teaspoon of crushed red pepper when you add the garlic and serve the sauce with more red pepper.
- For a fresh taste, add 1 teaspoon of lemon zest with the parsley.
- If you want to make this a fuller meal, add halved grape tomatoes, sun-dried tomatoes, quartered artichoke hearts, cannellini beans, or bias-cut sautéed asparagus when you add the pasta.