Linguine con Vongole
Chef Edoardo Baldi visits with a savory Italian recipe for the dinner table!


  • 5-6 lb. cockles or Manila clams
  • 3 cloves garlic peeled fresh – use whole cloves lightly pressed
  • 1 large bunch Italian parsley
  • 4 pinches red chilly flakes
  • 4 Tablespoons tomato sauce Pomi Purée
  • 4 Tablespoons white wine
  • 1 oz. unsalted butter
  • 3 oz. fish broth optional
  • Reduced yellow onion optional
  • Salt and pepper to taste
  • Linguine (Recommend De Cecco Linguine #8)


  1. In a large pot combine 8 quarts of water. Bring to a boil, then add linguine and cook for approximately 8 minutes.
  1. Steam clams in a saucepan with a little bit of water until open, about 5-7 minutes. Reserve the broth.
  1. In a separate saucepan add olive oil, chopped parsley, chili flakes, and garlic over medium heat until sizzling.
  1. Add in the clams.
  1. Keep about 6 clams in the shells and the rest should be removed and added.
  1. After about 10-15 seconds add white wine, tomato sauce and butter.
  1. Add fish broth if needed and continue to simmer for a few seconds along with some salt and pepper.
  1. Remove the whole garlic cloves.
  1. Drain the linguine and add to the pan while reserving a ½ cup of water if needed and toss together all the ingredients.
  1. Transfer to a platter and serve immediately.

Linguini con Vongole - Home & Family

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