Pasta with Clams

8 Reviews
83% would make this recipe again

Linguine with clams, or in Italian, «Linguine alle Vongole».

As is often the case in Italy, there are several versions of this dish. This is the «al verde» recipe, i.e. with parsley.

Preparation : 10 min Cooking : 10 min
430 calories/serving
  • Easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Heart-healthy


160 g linguine
2 tsp Parsley and Garlic Base 10 mL
420 g clams 14 units
2 cloves garlic, minced or pressed
3 tbsp white wine 45 mL
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


Pasta and clams are cooked at the same time on the stove top, in two separate pots of about the same size.

  1. Carefully rinse and brush the clams to remove any sand. Drain. Discard any clams that stay open, even after being tapped, because they are not edible. Set aside.
  2. Heat the oil, the pressed or minced garlic, and the parsley and garlic base in a pot over medium heat. Add the clams, cover, and cook 4-5 min. Pour in the wine, cover, and continue to cook an additional 3 min. All the clams should be open (discard any that are still closed).
  3. Meanwhile, cook the pasta.
  4. Pour the linguine into the pot with the clams. Adjust the seasoning (in general, it is not necessary to add salt since the clams are somewhat salty). Mix well and serve in the warmed dishes.


Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Have a side bowl on the table to collect the empty shells.

Nutrition Facts Table

per 1 serving (240g)


% Daily Value




13 g

20 %

Saturated 1.8 g
+ Trans 0 g

9 %


10 mg


230 mg

10 %


62 g

21 %


3 g

14 %


1 g

Net Carbs

59 g


14 g

Vitamin A

4 %

Vitamin C

10 %


3 %


12 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Manganese, Selenium, Vitamin B12, Vitamin K
Good source of  :
Copper, Magnesium, Niacin, Phosphorus, Vitamin E, Zinc
Source of  :
Fibre, Folacin, Iron, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 0
Meat and Alternatives ½
Fats 2 ½

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Members' Reviews

8 Reviews (7 with rating only ) 83% would make this recipe again
october 25, 2009 | I would make this recipe again

D-I-V-I-N-E !

Useful 0

This recipe is in the following categories

Pasta | Shellfish | Main courses/Entrées | Heart-healthy | Low Saturated Fat | Low Cholesterol | Italian

Top Reviews

View All Reviews
october 25, 2009 | I would make this recipe again

D-I-V-I-N-E !

Useful 0

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