Share NoshOnIt


Briny clams are steamed open in a sauce of olive oil, white wine, and butter then tossed with al dente linguine for a traditional Neapolitan dish that is simple, delicious, and just about perfect. Vijay, Recipe Hunter

Vijay Nathan, NoshOnIt Recipe Hunter and Chef


Linguine Vongole

Break out of your shell

Sometimes the simplest things in life are the best. The combination of clams and pasta is traditionally a Neapolitan dish but is also popular in the surrounding region of Campania, Rome, and throughout Italy. Fresh clams (or cockles if you can find them) are steamed in a broth of olive oil, butter, onions, garlic, and white wine until they just open and release their briny liquid into the sauce. Linguine is cooked until just al dente (in salty water, of course) then tossed with the clams, broth, and a handful of fresh herbs until it absorbs the sauce. Add a pad of butter or splash of olive oil at the very end to make your pasta shine and serve with a cold glass of white wine for a quick, delicious, and satisfying dinner.


Jessica Hertle from Bite Sized

For me, cooking is essentially about nourishing the people I care about - a meal is more than just dinner, it should be an event that captures the important moments in our lives.

Jessica is one half of the creative team behind the food blog Bite Sized, where she shares her quest for the perfect “bite” with her husband (and uber talented photographer) Jonathan. Jessica is also a Sous Chef at an acclaimed New York City restaurant and through her blog, transfers her passion for nourishing people with food into rustic, boldly flavored, and creative recipes. She believes that a meal is more than just sustenance – it’s the type of event that brings people together to create and share memorable experiences.

Head over to Bite Sized and say hello to Jessica on Twitter and Facebook.


How to Know When Clams are Done

Clams are a delicious shellfish but can be sensitive to cook. They are done cooking when the shells just start to open, not when the shells are wide open.

Read the full tip >