Recipe courtesy of Lello Arpaia

Neapolitan Linguine alle Vongole

  • Yield: Serves 2
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8 ounces linguine


3 1/2 ounces extra-virgin olive oil

1 clove garlic, chopped

2 dozen manila clams

3 ounces clam juice

3 ounces white wine

Freshly ground black pepper (or to taste)

1/2 teaspoon crushed red pepper (or to taste)

1 1/2 ounces finely diced zucchini

1 tablespoon coarsely chopped fresh parsley


  1. Cook the pasta in salted boiling water in a deep pot for 5 to 7 minutes. 
  2. Heat 2 ounces of the extra-virgin olive in a 12-inch skillet over moderate-high heat until hot but not smoking. Add the garlic and saute until golden brown. Add the clams, clam juice, white wine, 1 teaspoon salt, 1 teaspoon black pepper and red pepper. Cover and steam until the clams open, about 3 minutes. 
  3. Drain the pasta and add to the clams. Stir and simmer while you sear the zucchini. 
  4. Heat a 6-inch skillet with 1 ounce of extra-virgin olive oil. Sear the zucchini for 1 to 2 minutes. Do this at the very end to make sure they keep their natural color. Toss the zucchini with the clams and pasta. 
  5. Plate in a large bowl, keeping some clams in the shell for presentation. Finish with the fresh parsley and the remaining extra-virgin olive oil.