Linguine alle Vongole with Gulf Shrimp, clams and White Fish

By Meredith Folger Amon
Licensed in Alabama and Florida

Guided by Integrity. Backed by Experience. Search the Gulf with Meredith Folger Amon.

There is something so beautiful about a seafood pasta that feels both relaxed and refined. This version of Linguine alle Vongole keeps the classic Italian foundation of clams, garlic, white wine, olive oil, parsley, and linguine, but adds a distinctly Gulf Coast touch with tender shrimp and the option to include a delicate white fish such as mahi mahi, snapper, or tripletail.

For me, this is the kind of recipe that feels right at home on Ono Island or after a day near the water in Orange Beach. It is light enough for warm coastal evenings, but generous enough to serve as a beautiful main course for guests.

A coastal seafood pasta should feel abundant, but never heavy. The clams bring the brine, the shrimp add sweetness, and a tender white fish makes the dish feel even more Gulf Coast inspired.

Recipe Overview

Serves: 4 to 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

• 12 to 16 ounces linguine
• 2 pounds fresh littleneck clams, scrubbed well
• 1 pound Gulf shrimp, peeled and deveined
• Optional: 8 to 10 ounces mahi mahi, snapper, or tripletail, cut into large bite-size pieces
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 shallot, finely minced
• 1 cup cherry or grape tomatoes, halved
• 1/2 teaspoon crushed red pepper flakes, optional
• 3/4 cup dry white wine
• 1/2 cup reserved pasta water, as needed
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Fresh lemon wedges, for serving
• Sea salt and freshly cracked black pepper, to taste

Instructions

1. Prepare the seafood. Scrub the clams well and discard any cracked clams or clams that do not close when gently tapped. Pat the shrimp dry. If adding fish, cut it into large pieces so it holds together while cooking.
2. Cook the linguine. Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente. Reserve 1/2 cup of pasta water, then drain.
3. Build the sauce base. In a large skillet or wide sauté pan, warm the olive oil over medium heat. Add the shallot and cook for 1 to 2 minutes. Add the garlic and optional red pepper flakes, stirring just until fragrant.
4. Add the tomatoes. Add the cherry tomatoes and cook until they begin to soften and blister, about 3 to 4 minutes.
5. Steam the clams. Pour in the white wine and bring to a gentle simmer. Add the clams, cover the pan, and cook for about 5 minutes, or until the clams begin to open.
6. Add the shrimp and optional fish. Once several of the clams have opened, add the shrimp. If using mahi mahi, snapper, or tripletail, gently nestle the fish pieces into the sauce. Cover and cook for another 3 to 5 minutes, until the shrimp are pink and opaque, the fish flakes gently, and the clams have fully opened. Discard any clams that remain closed.
7. Finish the pasta. Add the linguine to the pan and gently toss with the seafood sauce. Add butter, parsley, lemon zest, and a splash of reserved pasta water if needed to loosen the sauce. Be gentle if using fish so the pieces stay intact.
8. Serve beautifully. Taste and season with sea salt and black pepper. Serve immediately with fresh lemon wedges, extra parsley, and a drizzle of good olive oil if desired.

Meredith’s Coastal Cooking Notes

If I am serving this for guests, I love using clams and shrimp together because the dish feels generous and colorful without becoming too heavy. The shrimp add a natural sweetness that pairs beautifully with the white wine, garlic, and tomatoes.

If you want to add fish, I would choose a firm but delicate Gulf-style white fish. Mahi mahi holds together beautifully, snapper adds a clean and slightly sweet flavor, and tripletail brings a buttery texture that feels especially coastal. The key is not to overcook it. Add the fish toward the end and toss the pasta gently.

Optional Fish Variations

Mahi Mahi: Best for a firmer texture and a clean, mild flavor.

Snapper: Lovely for a sweeter, more delicate seafood note.

Tripletail: A beautiful Gulf Coast option with a rich, buttery quality.

Wine Pairing

A chilled Vermentino, Verdicchio, Albariño, or dry coastal rosé would pair beautifully with this dish. I would look for something crisp and mineral-driven that complements the clams, shrimp, lemon, and garlic without overpowering the seafood.

For more Gulf Coast lifestyle inspiration, waterfront property guidance, and real estate insight, visit www.searchthegulf.com, the Gulf Coast’s premier website for searching all real estate listings on the Gulf Coast.

If this recipe brought a little coastal inspiration to your table, I would love for you to drop me a quick note. For real estate guidance along Ono Island, Orange Beach, Gulf Shores, and the surrounding Gulf Coast, call or text me anytime.

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