Linguine con Vongole

I live pretty close to a GREAT fish market on Metropolitan Ave in Brooklyn. Unfortunately, most weeknights they close at about 6PM, which means I have to make a mad dash from work to the market, and hope that the L train isn’t experiencing any delays. The other night, I made it, and returned triumphantly home with 2 dozen cherrystone clams. I bought some fresh pasta from an Italian market on Graham , and used them to make a simple linguine con vongole (linguine with clam sauce).

pasta alle vongoleLinguine con Vongole


  • 1 pound of linguine or the pasta of your choice (I used fresh, but dried is perfectly fine)
  • 1/4 cup olive oil
  • 1 teaspoon crushed dried red chiles (I like things spicy–adjust according to your taste)
  • 4 garlic cloves, smashed and finely minced
  • 2 garlic cloves, slivered
  • 3/4 cups dry white wine
  • Juice and zest of one lemon
  • 2 dozen small clams (such as cherrystone)
  • 1 dozen cherry or grape tomatoes, cut in half
  • 1 cup chopped flat leaf parsley (about half a bunch)
  • Salt and Pepper to taste

Bring a large pot of water to a boil, add salt, and cook pasta until al dente.

Meanwhile, in a large sauté pan with a lid, heat olive oil over medium heat. Add crushed chiles and slivered garlic. Add the minced garlic and cook for about 30 seconds to 1 minute, so that garlic is fragrant, but not browned. Add the wine, lemon juice, lemon zest and tomatoes. Add the clams, and cover. Cook for 5-8 minutes, or until clams have opened. Discard any unopened shells.

Add the chopped parsley and toss with the drained pasta. Drizzle with a little additional olive oil, and add sea salt and fresh pepper to taste. Serve with a crusty bread and a glass of wine. Buon appetito!