Linguine vongole
Fresh homemade linguine tossed with classic vongole - sweet clams, garlic, chilli and white wine - for an elegant Italian pasta dish made from scratch.
Updated : 01 January, 2026
Easy
About 20 min.
Ingredients
For the fresh pasta
350 grams
Flour
25 grams
Semolina
2
Eggs
For the linguini vongole
4 tablespoon
Olive oil
1
Red chilli pepper
2 clove
Garlic
500 grams
Clam
80 milliliters
White wine
handful
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the pasta, put all of the ingredients into a food processor and blend until a dough forms. You may need to add a small drizzle of water to help it come together. Shape the dough into a ball, wrap it in cling film and rest it in the fridge for at least one hour.
Step 2
Once rested, flatten the dough slightly and pass it through a pasta machine, starting on the thickest setting and gradually working down to the thinnest, until the pasta is paper-thin. Run the sheets through the linguine attachment, then set the pasta aside lightly dusted with semolina.
Step 3
To make the vongole, heat the olive oil in a large saucepan fitted with a lid over a medium heat. Add the finely chopped chilli and garlic and cook for 1 minute, until the garlic is lightly caramelised. Tip in the clams, pour over the wine and immediately cover with the lid. Cook for about 2-3 minutes, or until the clams have opened. Discard any clams that remain closed.
Step 4
Meanwhile, cook the fresh linguine in a large pan of boiling salted water for 1-2 minutes. Drain the pasta, reserving a little of the cooking water.
Step 5
Add the drained pasta to the pan with the clams, along with a ladle of the reserved pasta water. Toss everything together, add the parsley and season with salt and freshly ground black pepper to taste before serving.
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