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5 from 1 vote

Linguine con le Vongole

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2


  • 6 ounces linguine pasta
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • 2 garlic cloves minced
  • 1/2 teaspoon McCormick Gourmet crushed red pepper flakes
  • 1/4 cup white wine
  • 1/2 pint of red and yellow cherry tomatoes halved
  • Salt
  • 1 pound manila clams or littlenecks scrubbed
  • 2 tablespoons roughly chopped fresh flat-leaf parsley


  • To clean the clams, fill a bowl with water. Mix in the tablespoon of flour and add the clams. Allow to sit in the water for 15 minutes. During this time, the clams will expel any sand or grit. Remove the clams, discarding the water, and rinse the clams under cold water. Transfer to the refrigerator while you prepare the rest of the meal.
  • Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta and set aside.
  • In a large saute pan, set over medium-low heat, pour in the olive oil and 1 tablespoon of unsalted butter. When the butter has melted, add the garlic cloves and red pepper flakes; mix until garlic has softened. Pour in the white wine and bring to a simmer. Cook for about a minute and then add a few pinches of salt and the halved cherry tomatoes. Cook until the tomatoes have softened and the skins have blistered slightly, about 3 minutes. Add the remaining 1 tablespoon of butter and gently add the clams. Cover the pan and cook until the clams have opened, about 2 minutes.
  • Discard any clams that haven't opened; there's always one or two that don't. Add the cooked pasta and parsley. Carefully toss the pasta in the sauce until it's thoroughly coated. Divide between two plates.


If you're adverse to spice, decrease the crushed red pepper to 1/4 teaspoon.


Serving: 2g