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Linguine & Clam Sauce

by Angelica Mastellos on April 13, 2021


  • 1 bag Oyster Bay Brown Clams
  • 1 lb linguine
  • 6 cloves garlic, minced
  • 1 onion, diced
  • 1 tbsp fresh lemon juice
  • 1/2 cup + 1 tbsp olive oil
  • 1/4 cup dry wine
  • 1 tbsp Italian parsley, chopped
  • Salt and Pepper
  • Parmesan Cheese


  1. Bring a large pot of salted water to a boil and cook the pasta to desired texture. 
  2. Heat 1/2 cup olive oil in a saucepan on medium-high heat. Add the garlic and onion and cook until soft. Pour in white wine and allow to cook for approx. 1 minute. Add the lemon juice and stir for one minute, then add clams and their juice. Let simmer for 5 minutes.
  3. Drain pasta and toss with remaining olive oil, then cover pasta with sauce and clams. Top with parsley, parmesan cheese, salt and pepper to taste. Serve and Enjoy! (serves 4)