Linguine Vongole (Linguine with Clams)

Pair with Estate Chardonnay


  • Extra-virgin olive oil
  • 8 cloves of garlic, very thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • 2 anchovies, finely chopped (optional)
  • ⅓ cup chardonnay
  • 2 pounds littleneck clams (approximately 24), scrubbed
  • ¾ pound of linguine or spaghetti
  • ½ cup chopped flat-leaf parsley
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons butter
  • Lemon wedges



  1. Heat 4 tablespoons olive oil in a large Dutch oven over medium heat. Add sliced garlic a pinch of salt and pepper, and red pepper flakes and cook until lightly golden, approximately 3 minutes. Add anchovies and cook until they’ve melted into the garlic mixture 2-3 minutes.
  2. Add the chardonnay and simmer until reduced to about ¼ cup. Add clams and toss gently to combine. Cover the pot and cook until clams have popped open, 5-7 minutes.  Discard any clams that did not open.  With a slotted spoon, transfer clams to a medium bowl, cover with foil, and set aside.
  3. In a very large pot, bring 2 gallons of fresh, cold water and a handful of kosher salt to a boil. Add linguine and cook according to package directions, just shy of al dente.  Drain the pasta, reserving about 2 cups of the cooking liquid.
  4. Add pasta to the pot with the clam broth along with 1 cup pasta cooking liquid and bring to a boil. Cook, stirring frequently and adding more pasta cooking liquid as needed, until pasta is al dente and sauce has thickened enough to cling to noodles, about 5 minutes.
  5. Remove from heat. Add parsley, lemon zest, and butter and toss gently until combined and butter is melted. Taste for seasoning and add salt and a couple of generous grinds of freshly ground black pepper if needed.  Divide pasta among shallow bowls and top with reserved clams and a generous drizzle of your best extra-virgin olive oil.  Serve with lemon wedges and fresh crusty bread to sop up the delicious juices.

Classic Pasta Pairings


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