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Article: Buona Tavola's Linguine Alle Vongole Bianche

Buona Tavola's Linguine Alle Vongole Bianche

Author: Antonio Varia
This recipe was created by Antonio Varia, the chef and owner at Buona Tavola Ristoranti in Paso Robles and San Luis Obispo


  • 2 pounds, linguine
  • 4 pounds, small Manilla clams
  • 2 tablespoons, garlic – chopped
  • 2 tablespoons, green onion (green part only) – chopped
  • 4 tablespoons, il Fustino Lemon Olive Oil
  • 1 cup, white wine
  • 2 tablespoons, il Fustino extra virgin olive oil


1. Bring 8 quarts salted water to a boil

2. In separate pan, add extra virgin olive oil, garlic and clams and cook over high heat for 3 minutes stirring occasionally

3. Add 1 cup white wine and green onions to pan and cover

4. Clams should open within 5 minutes. When opened, add pasta to boiling water

5. Cook pasta per directions for al dente, drain and add clam sauce

6. Drizzle with Lemon Olive Oil, mix and serve.