Clam Linguine with Crispy Prosciutto in White Wine Sauce

September 23, 2013 § 9 Comments

Linguine alle vongole (linguine with clams) …


My twin sister first started making this recipe. It was always a dish my mom would order when we went out to fancy restaurants as a kid. Seafood is one of our favorite foods and this combines pasta and seafood and white wine. Don’t forget to pour a glass while you’re cooking. 🙂

 Linguine is a type of pasta. It is wider than spaghetti but not as wide as fettucine but just as flat. This dish is not difficult but it is sure to impress. It includes all my favorites; white wine, seafood, garlic and a little heat. Oh, and fresh parsley.


We sure don’t have fresh clams here in our beautiful town village of Young. But we do have canned clams and they work great.  Also look for clam juice. If you can’t find clam juice, use the juice in the can with the clams.

I love prosciutto on its own but when you fry it up in a skillet, it’s salty, crispy and gives the pasta a great texture. Feel free to substitute pancetta as well. Or use a combination of salami and prosciutto. That is what I had on hand.

Slice it into thin strips.


Fry it up in a skillet over medium high heat until crisp.


Set aside when crispy.           


Saute up your onions, garlic in the prosciutto oil. It gives it the most wonderful flavor, so whatever you do, do not drain that grease!


Add clams, juice, red pepper flakes, a handful of parsley and white wine and bring to a boil. It will smell incredible!


Simmer over low heat and let reduce for 20 minutes or longer.


Add pasta to the pan to mix with sauce. Serve with crusty bread to soak up your clam sauce.



Clam Linguine with Crispy Prosciutto in White Wine Sauce

Serves: 6

Prep time: 10 min

Cook time: 20 min


1 package (150g) prosciutto or salami prosciutto

2 cans clams

1 bottle clam juice or juice from the canned clams

1 onion or 4 shallots, chopped

5 cloves garlic, chopped

1 cup white wine

1 tsp red pepper flakes

salt and pepper

1 handful parsley, chopped

1 box linguine

1/2 lemon

Directions:  1. Heat skillet to medium high and add prosciutto. 2. Saute until crisp. Set aside. 3.  Using the same pan sauté garlic and onion in the oils from the prosciutto until soft. 2. Add white wine, clams, clam juice and red pepper flakes and bring to a boil. 3. Reduce heat to a simmer and simmer for 20 min or longer. 4. Cook pasta until al dente. Do not over cook.  5. Add linguine to the white wine sauce along with some parsley. Save the rest for garnish. 6. Mix until noodles are coated in sauce and squeeze lemon over top. 7. Serve with crusty loaf., garnish with parsley.



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