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  • 1 lb Linguini
  • 1 cup Olive Oil
  • 1 ½ tbsp Garlic
  • 2 doz Little Neck Clams
  • ½ cup White Wine
  • 5 cans Chopped Clams
  • 3 bottles Clam Juice
  • 1 tsp Crushed Red Pepper
  • 4 tbsp Butter
  • ½ cup Fresh Chopped Basil
  • Shaved Parmesan and Olive Oil for Garnish


  1. Cook the linguini in a pot on the stove.
  2. In a large frying pan on medium to high heat, add ½ cup olive oil to cook the garlic for a minute, then add your cleaned clams and continue for another minute.
  3. Add the white wine, clam juice, the juice from the canned clams, crushed red pepper and a ½ cup of olive oil, then let that sauce reduce for 8-10 minutes.
  4. Add the butter and the chopped basil and remove the pan off the heat.
  5. Toss the cooked pasta with some of the sauce, plate it and top the dishes with the rest of the sauce, parmesan and a drizzle of olive oil. (you can also add a little more chopped basil)