Linguine alle Vongole
Linguine alle Vongole is a classic Italian pasta dish from the coastal regions of Naples and Campania, traditionally made with linguine, fresh clams, garlic, white wine, and parsley. The cream variation adds a rich, velvety texture by incorporating heavy cream or a light béchamel, creating a fusion of the traditional briny seafood sauce with a comforting, modern twist.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the pasta and contains a good amount of protein from the clams, with the cream variation significantly increasing its fat and calorie content. A typical serving provides essential nutrients like iron, zinc, and omega-3 fatty acids from the clams, along with calcium and vitamin D if cream is used, totaling roughly 600-800 calories per serving.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 28 g |
| Carbs | 65 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 950 mg |
| Iron | 5 mg |
| Potassium | 480 mg |
| Phosphorus | 320 mg |
| Vitamin B12 | 22 µg |
| Selenium | 55 µg |
| Zinc | 3.5 mg |
| Vitamin A | 150 µg RAE |
| Folate | 120 µg |
Per 1 plate (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the cream variation represents a modern adaptation of a centuries-old recipe, blending Italian maritime tradition with contemporary culinary trends for richer flavors. Nutritionally, clams are a powerhouse of lean protein and minerals, making this dish a surprisingly nutrient-dense option despite the added cream, especially when compared to heavier meat-based pasta sauces.
