Photo of Linguine vongole by WW

Linguine vongole

Points® value
Total Time
15 min
5 min
10 min
Minimum effort, maximum results. This seafood pasta couldn’t be easier to make.


White pasta, dry

65 g, linguine

Clams in Brine, drained

250 g

Olive Oil

1 teaspoon(s)


1 clove(s), thinly sliced

Chilli, green or red

½ individual, deseeded and finely chopped

Dry white wine

25 ml

Parsley, fresh

1 teaspoon(s), chopped

Lemon Juice, Fresh

1 teaspoon(s), freshly squeezed


  1. Bring a medium pan of water to the boil and cook the pasta for 8-10 minutes, until al dente. Drain.
  2. Meanwhile, sort through the clams, giving any that aren’t tightly closed a tap against the edge of the kitchen sink. If they remain open, discard them. Put the remaining ones in a bowl of cold water and swirl around. You are trying to remove any grit and salt. Rinse twice then drain and set aside.
  3. Heat the oil in a nonstick frying pan over a medium heat and fry the garlic and chilli for 2 minutes. Add the clams, give them a good stir, then pour in the wine. Cover and leave to steam for 3-4 minutes, until the clams have opened. Once the majority have opened, remove the pan from the heat and discard any clams that remain closed.
  4. Add the cooked pasta to the pan of clams and toss to combine. Scatter over the parsley and stir in the lemon juice, then season to taste and serve.


You can buy live clams from most fishmongers and larger supermarkets, but if you can’t get hold of any, simply use mussels instead. The cooking method will remain the same. On Purple? Use wholewheat linguine for the vongole recipe instead of white.