Vongole linguine, clam linguine, linguine alle vongole, whatcha might call it, means the same. Usually spaghetti is used in this traditional Italian dish but any long slim pasta like linguine, angel hair, trenette, capellini would be suitable. 

As for the clams, I think any hard shelled clams would be good because we do not want them to chip, break or crack as we cook them. I used Vietnamese hard shelled clams. 

Ingredients for 2 pax are simple 

• Cleaned hard shelled clam 500g
• Dry linguine, half pack
• Onion chopped (usual recipe do not use this but I prefer to have onions for more flavor)
• Garlic 4 – 5 cloves sliced roughly (minced or diced works fine too, it’s just personal preference)
• Olive oil
• Chinese doubanjiang (豆瓣酱) 2 tbsp (sliced chili or chili flakes maybe used too)
• Chinese cooking wine
• Coriander for garnish (usually parsley is used)

Directions

1. Cook pasta in boiling water for 8min or as directed on package
2. Heat 3 tbsp olive oil and sauté onion
3. When onion starts to turn translucent, add garlic and cook for another min 
4. Add clams, wine, doubanjiang and place (a transparent) cover on till the clams open up
5. Add linguine and toss till well mixed
6. Serve with chopped coriander