An il Fustino recipe

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Serves: 4

Linguine with White Clam Sauce


1 pound, Santa Monica Seafood clams
1/2 stick, butter
1 cup, il Fustino Tuscan Blend EVOO
1/2 onion - finely chopped
4 cloves, garlic - finely chopped
5 anchovy fillets
1 1/2 cups, dry white wine
1 cup, chicken stock
1 teaspoon, red pepper flakes
1 teaspoon, dried oregano - crush in the palm of your hand before adding
1 tablespoon, flat italian parsley - chopped fine
1 teaspoon, ground black pepper
1/2 cup, parmesan cheese - grated
1/2 cup, parmesan cheese - grated
1 pound, The Pasta Shoppe fresh linguine - prepared while making clam sauce


  1. Melt butter in pan then add olive oil. When foaming subsides, add onion, garlic and anchovies. Mash anchovies with a fork.
  2. Cook until garlic gets golden brown (be careful not to burn the garlic.)
  3. Add wine and cook down (2 to 3 minutest) add chicken broth, clam juice and seasonings (Parsley, Oregano, Black and Red Pepper). Cook on low for 20 minutes.
  4. Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in half the cheese.
  5. Sprinkle with remaining cheese and additional chopped parsley.