How To Make The Best Linguine With White Clam Sauce

Linguine with clams (vongole) is a super simple recipe that's loaded with delicious seafood flavor. I used canned baby clams and fresh Littleneck clams, but other types of clams or mussels can be used for this Italian classic white clam sauce.
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LINGUINE ALLE VONGOLE INGREDIENTS:
-1 pound linguine
-3 dozen Littleneck clams
-10 ounce can baby clams
-1/2 cup dry white wine
-4 small anchovies
-1/2 tsp crushed red pepper flakes
-10 cloves garlic
-1/4 cup olive oil
-1/4 cup extra virgin olive oil
-1/4 cup fresh parsley
-2 cups pasta water
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[@carltonoakes]

Thanks for the advice to always adjust. Trust your intuition. I am new to cooking being in my 60’s and I am having a ball.

[@SipandFeast]

I really feel this is the best advice to learn how to really cook. At the same time know that you'll get a little better each time. Thanks for watching!

[@beachcracker]

First time I've seen the anchovies included. Next on my list!

[@SipandFeast]

Tomorrow I'll be releasing a new white clam sauce video with just canned clams. It uses anchovies too.

[@monermccarthy7198]

@@SipandFeast I'm looking forward to this version. I agree with adding an anchovy or 2, really hieghtens the flavor. I also sneak one in when I'm preparing cavatelli and broccoli. I love your channel.

[@leonard3826]

I like use few minutes to cook the thick parsley stems in olive oil before adding my garlic, just to infuse the oil w/ flavor from stems. I will remove them before adding any liquids to the pan. It's pretty good because stems have a special aroma to it as well.

[@Beatngu23]

I'm in South Carolina and I use Renzo canned clam

[@1flash3571]

Add some Parmesan Reggiano to the dish at the end too...Yum.

[@raymondrivera617]

My favorite Italian dish. Thank you.

[@strangebru50]

Used your video as a guide and thought outcome was comparable to some of the finest Italian restaurants in Chicago. Slight twist to your super recipe, added some clam juice from bottle for a little more liquid. Tremendously enjoy your videos which empower the viewer to adjust recipes to their liking & taste. Happy new year to your & your family!

[@SipandFeast]

Glad you made it your own with the added clam juice and that you enjoyed it. Happy New Year!

[@vergeofchaos]

I always start my garlic in cold oil. I find it cooks much better that way.

[@richardbv1]

Hi again. I made this tonight and it was fabulous! I added fresh lemon juice and used more garlic. Only thing I regret was using Cherrystones (“top neck”) as opposed to Little Necks, which would have been less chewy. But that’s a small detail. I am now 3 for 3 with outstanding results with your recipes! 👏🏽👏🏽👏🏽👏🏽👏🏽 next: Baked Ziti!

[@SipandFeast]

Glad you enjoyed it! Cherry stones I would steam and slice or chop then put them in right at the end before serving. Hope you enjoy the ziti.

[@GrotrianSeiler]

Very appetizing. Dynamite. Yum!

[@planetmoon4459]

I need to cook this for my wife and son. They both love this dish!

[@SipandFeast]

When you make please let us know how it turned out! Hope you all enjoy it!

[@Kiki-ug3lm]

Oh my gosh! That looks amazing. I wish I could eat that right now. One of my favorite dishes. No, it is my favorite dish!

[@warptek]

Ma don, everything you did there I absolutely love it. I make it the same way except I've never used anchovies. Now I'm going to do that too. THANK YOU for your videos.

[@lindasquiccimarri3476]

I love the way you prepared this!

[@SipandFeast]

Thanks so much!

[@kluafoz]

Wow looked amazing!!

[@yolandavaldez5256]

Love this pasta with clams I will make it also thank you for your step by step recipe and the listing of ingredient . May God Bless you and your beautiful family

[@donb.1426]

You my friend are fantastic! Love your videos! Every recipe I’ve tried came out perfecto!

[@bisayasurf]

Love this!

[@donseiler1307]

Wow. Looks delicious.

[@martyrose]

I've made enough of this stuff to literally fill a football stadium and it's never occurred to me to add anchovies to it. Next time. Thanks!

[@SipandFeast]

Lol. Let me know what you think.

[@CHICOB4261]

I grew up eating linguine and clams with green sauce! The parsley made it green. My mom would make this and I loved it as a child, I’m almost 60 now still my favorite dish! Mama didn’t use anchovies but I’m gonna try it. People don’t realize that you won’t taste an over powering taste of anchovies but they do add flavor. My papa was a chef and treated cooking like science experiments and exploring. He made us sample everything none of that”I don’t like this or that “ ! He would say that when someone invites you to eat with them they are giving you some of their life. If you don’t care for it clean your plate and don’t ask for seconds or politely decline seconds.

[@pubgiant24]

me too... but it makes it 10x better!!!!

[@lucyw.7597]

same here! i love it...ive always just copied it from my favourite italian resturant's version..I grate in some lemon zest too...if im making it just for me, ive used canned clams sometimes, but for 2 years now theve completely vanished...i asked in a supermarket & got "its because they come from vietnam, so we cant get them now"..huh? ..so next time i get fresh ones, i'll put in some anchovies!

[@sandybowman7140]

@@CHICOB4261 What great parenting! It's so important to teach & insist on honor - thanks for those stories, my parents taught similar!

[@jmp5948]

Thank you for sharing!!

[@robertcalamusso4218]

Great. As always. Thx

[@danbaumann8273]

Other than Bolognese I think this is my favorite pasta sauce/dish.😛😛 Well, maybe Carbonara too. lol Anchovies is a good idea. I sometimes put them into Aglio e Olio for a little more zip.

[@timbuckii8504]

Perfect!

[@johnblaze2230]

Oh man, this looks amazing! I’ve never had true homemade clam sauce…. It was always a can of Progresso clam sauce over spaghetti or linguini. I’m really looking forward to trying this recipe

[@johnligorio7156]

Dude I love all your dishes! You are a chef of quality. This dish is the bomb.

[@caseyoliveri7683]

With this season of lent and saint Joseph please make a video on how to make Pasta con le sarde

[@SipandFeast]

I want to make it but not sure if I will be able to get it out before Easter. I was planning either a porchetta and/or leg of lamb.

[@dusanivanovic7043]

Just want to comment that i recently found your videos, and your editing, open and truthful approach to cooking is amazing, so refreshing, Dusan from Melbourne.

[@SipandFeast]

Thanks very much! I appreciate the kind words and hope you enjoy the rest of the videos.

[@Tonystarks1217]

Just came across this older video which I appreciate. Love the pony tail!

[@picpic20021]

Uncle Guisseppe! Long Island..Staten Island! Yum if anyone lives in Brooklyn, Landis also carries the olive oil

[@sandybowman7140]

Oh how I wish - I bet the smells coming from the store are intoxicating!

[@angelogandolfo4174]

Oh yes, one of my childhood favourites!!! (For me personally though, it was always ‘spaghetti’ con le vongole, but same thing!!). This was, when I was a kid, one of the very few Italian dishes that I loved, but it had to be ‘white-based’, meaning no red base, such as marinara, or even just plain tomatoes. This was amazing for me, since, as a kid, almost every pasta dish I had, had to be ‘swimming’ in some deep red tomato based sauce. So this was an eye-opener to me, as I absolutely loved this, but only ‘white based’ (no tomatoes)!!! Thanks for the great journey, back to my earlier years!!!

[@SipandFeast]

You got it! Glad to bring you back.

[@rneustel388]

Looks so good!

[@SipandFeast]

Thank you!

[@lauraquaresimo6767]

The more garlic the better in anything !!!

[@sandybowman7140]

Garlic is SO NUTRITIOUS & antibacterial & antifungal - esp in Covid/flu season!

[@maryanderson4170]

Awesome recipe, Cento canned products are pretty good! When I make linguine and clam sauce, I use fresh live little necks. But lately fresh live clams are starting to get a bit pricey, and where heading into winter were I am so I just picked up 4 cans of Cento baby clams with 6 cans of Cento white clam sauce and a nice bottle of Chardonnay! Can't wait to try these clams in a can.

[@xdays8806]

Made this for the first time tonight and it was unbelievable. I may make it again tomorrow!! It turned out to be one of the best Linguine and Clam Sauce meals I've had. Sausage and Peppers are next in line. Thanks for the awesome recipes!!

[@SipandFeast]

Really glad you enjoyed it! Hope the sausage and peppers turn out great as well.

[@xdays8806]

@@SipandFeast The red peppers separated it for me...really gave the dish a nice bite.

[@SquashBlossom62]

I love your chef vibe!! I'm an instant fan of your style, Chef!! I'm saving this video to cook for our family. We live on the northern Oregon coast! We have access to fresh clams.😋❤ I love your recipe and clear instructions. Thank you!

[@sydneydelarosa7472]

My favorite!!

[@puckhead1909]

Looks great! Its on the menu tonight

[@SipandFeast]

I hope you enjoy it!

[@puckhead1909]

@@SipandFeast Can you do a video on Escarole and Beans tried it recently at Jerry Longo's and we loved it.

[@dlcupples396]

This is for dinner tomorrow!❤

[@joseph_b319]

C&M is one if my favorite dishes. I lobe having clams with every fork full so add about 4 cans of clams. I use 2 cans of minces and 2 whole and a dozen fresh clams. Me i hate clam shells on my plate, so once they open up and cool in shuck them from the shells. Cant forget the parm cheese. Happy cooking and eating!! 🦀🐚🦪🦞

[@brian94954]

Linguine and clams is one of my all time favorites. I'll have to try this. Sad thing is the wife doesn't care for clams. Oh well.

[@feliciabarosa7613]

Cento is the best for our Italian cooking

[@trollpapa]

What do you think of adding chopped kalamata olives, mushrooms and onions?

[@Lelliott1122]

Superb💕

[@anthonyruda2021]

Looks great. I will try it with the anchovies like you use. So I will give you my one secret to add to the sauce. Try a teaspoon or tablespoon of chicken boulion (I like the "Better Than Bouillion" paste that you can buy in a jar.) Sorry for my spelling. Let it melt right in there before adding your pasta. Also I have heard that Italians from Italy say to never put in grated cheese with seafood. I don't believe that. I like the taste of some fresh grated romano to finish off this dish. Buon appetit!

[@jcclassybro9426]

Go for it Chef... the way you move the manor sure wanna be a chef... Kick Ass bro... love it....nice videos...

[@SipandFeast]

Thanks man!

[@stephenwong6838]

Looks absolutely “DELISH” 👍

[@pimpnick4920]

I use canned clams and anchovy paste. It's our go to meal when it's late and we are saying it's late what should we make. It takes less time than chicken nuggies and tater tots. I put worcestirshire, sp, sauce too. It's not traditional but I'm not from Italy. I make it how we like it. We do the same dish with chicken or hen of the woods mushrooms when they are fresh. I usually find them at the same time in the fall.

[@EMEDIASOLUTIONS1]

Great Video i am cooking for one what can I do with leftovers does it re-heat well ?

[@ginazhang2382]

It's something about the idgaf/distant/i just really couldn't care less but I know what I'm doing vibes for me. I love it.

[@SipandFeast]

Thanks! I do care though. Please tell your friends😂

[@ceddyspaghetti7905]

It would be good to have a great Italian restaurant in this part of NZ 🤙😎🇳🇿

[@vanessaotero3622]

Looks so delicious! Tempted to try this recipe even though I am not crazy about clams. I noticed you didn't add any salt or pepper to the sauce. Is it unnecessary because of anchovies?

[@SipandFeast]

Exactly, the anchovies are pretty salty so depending on the taste, extra salt is likely not needed.

[@BOBW805]

Going to give this a try this weekend

[@SipandFeast]

Hope it's a winner Bob. Would love to hear how it turns out!

[@BOBW805]

@@SipandFeast Turned out great. The wife doesn't like clams or mussels so it's really great that this is so easy and quick to make that it's not a big deal to make it for one.

[@SipandFeast]

Glad you liked it! It is a pretty quick recipe.

[@thomasbernecky2078]

I save the garlic ends to make a garlic stock? Lovely recipe thanks.

[@sandybowman7140]

Looks fabulous! 1) Can u remind us again how to get all sand out of the clams? 2) Would love more fish recipes & fish soups! Oh, BTW King Oscar Anchovies from Norway 🇳🇴 are widely available in Midwest- Michigan; it takes a trip to specialty market to find Cento. The King Oscar brand is wonderful & endorsed by America's Test Kitchen. Last, I'd love for u to share the health benefits - ie parsley, oregano, dill, etc are herbs packed full of nutrition most don't know about - iron, vitamins, anti-cancer elements & that's why Univ of Mich Dr's endorse a Mediterranean Diet! Thanks for ur great teaching skills, the little things matter!

[@kluafoz]

Here in central Illinois we've got cento at most stores

[@rainham1]

what pan is that you're using it looks like an Italian pasta specialty pan thanks Chef!

[@timaging]

I use celery leaves instead of parsley... so good

[@SipandFeast]

Great idea!

[@bethbilous4720]

Wow your second video of this way way better.

[@kluafoz]

Wonder if you heard of Bloomington Normal even you was up in Chicago? Illinois State University is here in town...

[@Billbobaker]

I think you could sub fish sauce for anchovies. So much easier to keep fish sauce than an open can/jar of anchovies same flavor.

[@motheranddaughter6855]

Yum

[@jmp5948]

Can you use Sauvignon Blanc as the white wine?

[@tonyedward6909]

Looks good, i like mine a little soupy. Zuppa di vongole over linguine.

[@robertbentzel6881]

Where’s the kid?? Love that dude

[@thewaythingsare8158]

I like ti squeeze a little fresh lime juice on it, something I picked up in Tavira, Portugal

[@ernieforrest7218]

I like spaghetti with white clam sauce. But the canned sauce spiked with a can of minced clams works well for me.

[@robertbentzel6881]

There is always one more way to do something. YOUR way -Waylon Jennings

[@NajSinghs]

I go to my local fish market. They shuck & freeze clams by the lb. 🤤😛

[@SipandFeast]

That's a great idea!

[@history129]

스테이크 해보쇼 😍

[@shalininemo6869]

Hope you're still looking at comments - how would you adjust this dish if you only had access to shelled clam meat? It's raw, but shells off.

[@steventhacher]

Question - I’ve tried this twice and both time it came out essentially inedible due to excessive saltiness. Has this ever been an issue for you? On the second attempt we looked for anchovies with the least amount of salt content we could find, and cut them in half. Same result. Wondering if it may be the canned clam liquid? Or do clams themselves have a lot of salt in them normally? We make a ton of your recipes and they always end up amazing. Surely we’re missing something on this one.

[@bradb5850]

Cento is available in MN. Hello from the frozen North Country.

[@SipandFeast]

Hello there! I lived in Minnesota for 3 years not too long ago.

[@priscillatse1332]

Now I want some!!! 😢

[@motheranddaughter6855]

My favorite spaghetti is angel hair.

[@jonjohnson2844]

Does anyone know what we call clams in the UK and where to get them?

[@richardkremer5830]

I need a stove like yours. Where do I find one? Maybe a video

[@SipandFeast]

It's an Iwatani butane burner. Amazon sells them along with the fuel.

[@sandybowman7140]

The price is amazingly low for what u get! Thanks for ur product suggestions Chef Jim!

[@jmp5948]

Can you use Sauvignon Blanc instead of Pinot Grigio?

[@SipandFeast]

Absolutely. Both would work well. Enjoy!

[@graciehernandez1364]

I'm going to get a can of anchovies and do your recipe. I never saw anyone, in my 61 years, use anchovies.

[@SipandFeast]

I find it just adds that extra punch that's often needed with this dish. Hope you enjoy it.

[@sandybowman7140]

@@SipandFeast just thought - do u freeze the Xtra Anchovies or just cook w/them in other ways until gone?

[@unremittingskeptic]

What kind of pan is that?

[@rxlo1062]

😋😋😋

[@purplethumb7887]

Linguine with white clam sauce is one of my favorite dishes. I hate parsely and cilantro. I leave them out of all recipes that call for them. 😄

[@imapip6313]

I love a TON of garlic too LOL Just don’t eat a ton and get together with friends on a HOT day outside 😉

[@winniechilton3553]

I'm hungry.

[@motheranddaughter6855]

Save the parsley stems when you’re making homemade broth.

[@mikedefalco2506]

where do I get the burner

[@sandybowman7140]

He has an awesome Amazon list - go to the drop down above the comments then click the link to his homepage. Prices he's found are relatively cheap!

[@GohAhweh]

💪BAdA-BinG!!!💨🧄

[@abenawilliams6623]

😘

[@motheranddaughter6855]

More garlic, the better!

[@lauraquaresimo6767]

Where do you live ?? What state ??

[@sandybowman7140]

Go to his drop down near the title of this video & click to the link for his homepage. Long Island NY & tells his story, family, etc.

[@B-leafer]

Nice. No butter I noticed..

[@feliciabarosa7613]

Where’s our tester…

[@feliciabarosa7613]

Schoola pasta. Lol

[@lexijones8414]

I’m really shocked for being such a good olive oil it’s in a light bottle. It can go rancid.

[@SipandFeast]

I just wouldn't keep it near sunlight. I've used so much of it over the years and never had a rancid bottle.

[@surfrat8884]

Do yourself a favor, don’t add too many anchovies. One is enough.

[@jasonhiga5902]

I thought ‘With white clam sauce’ would always mean that opaque white creamy sauce, not the clear or semi-clear sauce this recipe produces….no? Or do I just have that wrong?

[@tmontero8492]

Surprised and dissappointed to hear you discredit parsley as having little flavor. NOT TRUE. I grow it fresh in my garden. Parsley HAS lovely flavor -- bright, green, fresh and clean. I put fresh parsley in EVERYTHING -- dried parsley in a pinch. Use large leaves in soups and salads, chopped for everything else. Freeze the stems for making bone broth. Best is the flat-leaved Italian variety. Otherwise, I like your videos but please do not underestimate parsley again. 🤨

[@danbaumann8273]

Other than Bolognese I think this is my favorite pasta sauce/dish.😛😛 Well, maybe Carbonara too. lol Anchovies is a good idea. I sometimes put them into Aglio e Olio for a little more zip.