Linguine with Clams

Linguine with Clams

Published on April 13, 2026 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Inspired by the simplicity of Sicilian cooking, this Linguine with Clams brings together fresh, vibrant ingredients in a dish that feels both effortless and elevated. Cervasi Linguini is tossed in a delicate sauce of extra virgin olive oil, garlic and white wine, layered with tender clams and a hint of heat from red pepper flakes. A finish of lemon zest, fresh parsley and a touch of butter creates a balanced, coastal flavor that is light yet satisfying.

Designed for both everyday cooking and special occasions, this recipe reflects the Cervasi tradition of connecting people over deliciously simple dishes made with exceptional ingredients. Ready in just 15 minutes, it is an approachable way to bring authentic Italian-inspired flavor to your table.

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Ingredients

  • 1/4 c. Cervasi® Extra Virgin Olive Oil
  • 1 tsp. Red Pepper Flakes
  • 4 - 6 Cloves Garlic, finely chopped
  • 1/2 c. Diced Onion
  • 1 tbsp. Butter
  • 1 c. Dry White Wine
  • 1 c. Clam Juice
  • 1 c. Chicken Stock
  • 1 can (15 oz.) Fancy Whole Baby Clams
  • 12 Small Clams (little necks)
  • 1 Lemon, zested
  • 1 - 16 oz. Package of Cervasi® Linguini
  • 1/4 c. Italian Parsley Leaves, roughly chopped
  • 2 tbsp. Lemon Juice

Instructions

  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.

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