Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Prep Time: 10 min.
Ready in: 5 min.


  • 1/4 cup Cervasi extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • 4 to 6 cloves garlic, finely chopped
  • ½ cup diced onion
  • 1 tablespoon of butter
  • 1 cup dry white wine
  • 1 cup clam juice
  • 1 cup of chicken stock
  • 1 can (15 ounces) fancy whole baby clams
  • 12 small clams (little necks)
  • 1 lemon, zested
  • 1 pound linguini
  • 1/4 cup Italian parsley leaves (torn)
  • 2 tablespoons of fresh squeezed lemon juice


  1. Heat a large sauté pan over medium heat. Add Cervasi extra-virgin olive oil, onion chili flakes and sauté for two minutes.
  2. Add garlic, butter and simmer for 2 minutes. Add chicken stock and wine. Reduce by half.
  3. Lower heat and add your whole clams, canned clams, clam juice and lemon zest. Cook until whole clams open.
  4. Salt your water and bring to a boil. Add pasta and cook until very al dente. Drain pasta.
  5. Add to sauté pan and toss with clam sauce for 2 minutes over medium heat. Add parsley and lemon juice toss with pasta and serve hot.