Easy 30 - 40 min

Linguine alle vongole

A delectable linguine and clams dish with clam juice, lemon juice, olive oil, onion and garlic.

Products used for this recipe


450 g pack of La Molisana linguine

270 g jar of Regina Molisana baby clams (reserve the juice from jar)

2 tbsp Colavita extra virgin olive oil

½ cup white cooking wine

2 tbsp Limmi lemon juice

1 medium yellow onion

2 cloves garlic, minced

½ tsp kosher salt

¼ tsp black pepper

fresh parsley, minced (for garnish)


Cook the linguine according to package instructions. Once done, set aside.

While the water for the linguine is coming to a boil, chop the onion and garlic, and measure out the other ingredients.

Heat the olive oil in a large skillet over medium heat.

Add the onion and garlic, and season with salt, pepper, and sauté 6-8 minutes.

Add the white wine, lemon juice, and reserve of the clam juice from the jar to the pan (not the clams). Simmer for 8-10 minutes uncovered.

Toss in the clams and the cooked linguine to the pan. Stir until combined and garnish with fresh parsley.
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