Linguine Vongole

Originating in Venice, this dish is historically considered 'Peasant food' - we beg to differ!
Linguine Vongole
  • 2 people
  • 30 mins
  • 10 mins
  • 20 mins


Set up a pan of boiling salted water, add the linguine and cook until just tender, stirring occasionally.

Whilst the linguine is cooking, heat the olive oil in a pan and add the chilli, clams, garlic, shallots and anchovies and cook for 1 to 2 minutes.

Add wine and the lemon juice and bring to the boil (add the tomatoes now if required).

Add the spaghetti and chopped parsley, toss through until evenly coated.


  • Seafood Ingredients:
    1 kg Clams
    1 small tin of Anchovy fillets
  • Other Ingredients
  • 1 packet Linguine
  • Extra Virgin Olive Oil
  • Chopped Chilli chopped
  • Chopped Shallots and Garlic
  • Chopped Tomatoes (optional)
  • White wine
  • Juice of 1 lemon
  • Chopped Parsley
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