top of page

Linguine with Clam Sauce

Prep Time 5 mins Cook Time 15 mins

Servings: 4


· 1 lb Linguine Pasta - (Try our Mancini Linguine)

· 9.5 oz Baby Clams in Natural Juice, drained-RESERVE JUICE! - (Try our Vantia Baby Clams)

· 1 cup dry white wine (Try our Audarya Vermentino)

· 4 cloves Garlic, minced

· 1 lemon, zested

· 1/4 cup Extra Virgin Olive OIl -(Try our EVOO from Lazio)

· 1/2-1 tsp Red Pepper Flakes (Try our Calabrian Crushed Peppers)

· 1.5 tsp dried Thyme leaves

· salt to taste (Try our Sardinian Sea Salt)

· black pepper to taste

· 4 tbsp parsley, chopped

· Crusty Bread for dipping (Try our Baguette)

  1. In a large stock pot, boil at least a gallon of water for pasta and cook linguine for 7-9 minutes.

  2. In a large saucepan heat the oil over medium heat and add the red pepper flakes and garlic.

  3. Add thyme and wine, reduce wine for about a minute.

  4. Add juice drained from the clams and then stir in the clams and lemon zest.

  5. Add pasta to clam sauce and stir for a few minutes until combined, adding salt and pepper to taste.