Linguine, Bavette and Trenette: Clams

Linguine alle Vongole

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

Almost everyone’s favourite, and one of the simplest things to make.


  • 200 g dried pasta (linguine/ bavette/spaghetti/ spaghettini)
  • 6 tablespoons extra virgin olive oil


While your pasta is cooking, heat a wide frying pan over a high heat. When smoking hot, add the oil and then, quickly and all at once, the clams, garlic and chilli. Fry for a few moments (I like my garlic to just start to colour at the edges, but this is a matter of taste), then add the parsley and then the wine. Let the pan bubble away – the clams will let out some liquid as they begin to cook