I love a classic linguine alle vongole, it’s incredibly simple and delicious. For this recipe, I added some smokey pancetta and tomatoes and I love how these ingredients compliment the clams. The key to a great linguine alle vongole is to get super fresh clams which you can find at a local fish market. If you don’t have access to a local fish market, canned clams are okay, just not preferred. Enjoy this dish with a class of white wine!


  • 1 lb linguine pasta
  • 2 lbs fresh manila or littleneck clams
  • 5 oz pancetta, diced
  • 3 tomatoes, diced (Roma or San Marzano)
  • Fresh parsley, chopped
  • 1 garlic clove, sliced thin
  • Splash of white wine
  • Olive oil as needed
  • Kosher salt as needed
  • Red pepper flakes as needed


  1. Bring a pot of salted water up to a boil and cook the linguine until al dente. Reserve a cup of the pasta water before draining. Set aside.
  2. Meanwhile, saute pancetta in a pan until cooked and crispy, set aside on a plate lined with paper towels. Next, cook the garlic in the same pan with the pancetta fat until lightly golden and fragrant. Add wine and then the clams.
  3. Cover pan and cook over medium-high heat until clams open (about 5 minutes). 
  4. Add linguine to the saute pan along with a splash of pasta water, the pancetta, the tomatoes, red pepper flakes and parsley. Mix with a wooden spoon or toss until combined. Salt to taste.
  5. Enjoy this dish with a glass of white wine!


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