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Article: Linguine with White Clam Sauce

Linguine with White Clam Sauce

Servings: 4


  • 1 pound, fresh clams
  • 1/2 stick, butter
  • 1 cup, il Fustino 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, linguine – prepared while making clam sauce


Melt butter in pan then add olive oil. When foaming subsides, add onion, garlic and anchovies. Mash anchovies with a fork.

Cook until garlic gets golden brown (be careful not to burn the garlic.)

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.

Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in half the cheese.

Sprinkle with remaining cheese and additional chopped parsley.