Pasta vongole

Pasta vongole

Total Time
30 min
10 min
20 min
This classic Italian dish can be part of your regular dinner rotation with this lightened up clam sauce. It's an easy-to-make gourmet meal for seafood lovers that’s ready in 30 minutes thanks to canned clams, which are convenient and less expensive than fresh. Be sure to have all your ingredients measured and ready to go before you start cooking. That way you can make the sauce easily without overcooking the garlic mixture or the clams. If you don’t have white wine, substitute 1/4 cup of bottled clam juice instead. Serve with a simple side salad to complete the meal.


Uncooked linguini

1 pound(s)

Olive oil

1 Tbsp


2 clove(s), finely chopped

Crushed red pepper flakes


Fresh parsley

¼ cup(s), finely chopped, plus more for garnish (optional)

Fresh basil

2 tsp, finely chopped

Canned clams

13 oz, drained, drained and chopped, juice reserved

White wine

¼ cup(s), dry

Black pepper

¼ tsp


  1. In large pot of lightly salted boiling water, cook pasta according to package directions until al dente. Drain pasta.
  2. Meanwhile, in another large pot, heat oil over medium-low. Add garlic and crushed red pepper and cook, stirring constantly, until fragrant but not browned, 15 to 20 seconds. Add 1⁄4 cup parsley and basil and cook, stirring constantly, until coated, 30 to 45 seconds.
  3. Add clam juice and wine and bring to boil. Cook, uncovered, for about 1 minute. Reduce heat to low and simmer until liquid starts to reduce, about 5 minutes. Add clams and simmer just until heated through, 30 to 60 seconds. Add pasta and toss until well coated, 30 to 45 seconds. Garnish pasta with more parsley (if using). Sprinkle with black pepper. Serve immediately.
  4. Serving size: about 11⁄3 cups