Linguine vongole

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Linguine, the Italian word for ‘little tongues’, are long flat noodles. Here they are teamed with fresh clams in a creamy white wine and parsley sauce. A little time-consuming to make, but well worth the effort.


  • 2 kg (4 lb) clams
  • 100 g (


  1. Wash the clams, then soak for 1 hour in cold water, changing the water several times. While the clams are soaking, melt 80 g ( oz) of the butter in a large pot. Add the onion a