Linguine with White Clam Sauce Recipe

February 25, 2017

From Chef AJ Marisi of  Vincent’s Clam Bar


  • 3 oz Chopped Garlic
  • 3 Whole Clams
  • 10 oz of Fresh Chopped Clams
  • Crushed Red Pepper
  • Fresh Italian Parsley
  • Clam Juice
  • 2 Tbsp Unsalted Butter
  • Salt
  • Black Pepper
  • Extra Virgin Olive Oil


  1. Heat 3 oz of Extra Virgin Olive Oil in a Sautee Pan
  2. Add Chopped Garlic and cook until translucent
  3. Add the Whole Clams and Fresh Chopped Clams
  4. Season with Salt, Pepper and Crushed Red Pepper to taste
  5. Add the Fresh Italian Parsley and Mix all ingredients with tongs
  6. Cook for 3 to 5 minutes allowing the Whole Clams to fully open
  7. Add Clam Juice, Unsalted Butter and mix until Butter is melted
  8. Turn off heat and serve over Linguine.

Place the linguine in a bowl and pour the Clam Sauce over placing the Whole Clams around the plate. Garnish with Fresh Parsley and Enjoy!

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