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Linguini with White Clam Sauce

I use this really good, quick, easy & delicious Linguini with White Clam Sauce recipe, that I make fresh, from scratch (not jarred), courtesy of the Saratoga Olive Oil Co. recipe page.

I have made some minor changes to suite my taste such as substituting a dry white wine with Smoke Eater Pinot Grigio as well as adding grating cheese at the end.

I also like to use Saratoga's basil olive oil for the recipe.

This dish pairs perfectly with Smoke Eater "All Hands White" Pinot Grigio imported from Friuli Italy.



  • 1 lb linguini

  • 1/4 cup of Basil Olive oil

  • 4 garlic cloves, minced

  • 1/2 cup Smoke Eater Pinot Grigio

  • 1/4 tsp crushed red pepper

  • 1/2 tsp Rosemary Sea Salt

  • 1 bottle clam juice (8 oz)

  • 2 cans minced clams, reserve liquid

  • 30 little neck clams, scrubbed

  • 1 cup parsley, roughly chopped

  • 2 Tbsp fresh lemon juice

  • Grating Cheese


1- Cook linguini according to aldente stovetop directions.

2- In a large skillet, heat olive oil and sauté garlic for 2 minutes.

3- Stir in wine, crushed pepper, salt, clam juice and reserved liquid & cook for 5 minutes over medium heat.

4- Add little neck clams, cover and cook for 4-5 minutes.

IMPORTANT: Discard any unopened clams.

5- Turn off heat. Add minced clams, parsley and lemon juice to skillet & toss with pasta.

6-Drizzle with olive oil and grating cheese & serve.

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