Linguine and Clam Sauce

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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


Bring a large pot of salted water to a boil and cook the pasta to desired texture. 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. 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)