Linguini with Clam Sauce

Linguini and Clam Sauce
Serves 10


  • 3 oz. 23903 Elite Major Clam Stock Base, No MSG Added 00073292239038 Clam Base
  • 80 Each Fresh Littleneck or Manilla Clams
  • 3 TBSP Olive Oil
  • 1 1/4 Cups White Wine
  • 10 Cloves Minced fresh Garlic
  • 2 Each Minced Shallots
  • 1 Quart Clam Stock
  • 2 Lbs. Cooked Linguini
  • 1 1/2 Cups Fresh Chopped Italian Parsley
  • 1/2 Each (Optional)Zest of Lemon
  • (Optional)Red Pepper Flakes
  • (Optional) Fresh Grated Parmesan or Romano Cheese


  1. Cook linguini al dente
  2. Rinse clams and be sure they are tightly closed
  3. Bring one quart of water to the boil and add clam base
  4. Set clam broth aside
  5. In a pot with a cover add olive oil and sauté (lightly) shallot and garlic
  6. Add clams, white wine, and black pepper
  7. Cover and cook until clams open. DO NOT force clams to open. If they do not open, discard them.
  8. When the clams are cooked, remove from pot and drain collecting all liquid
  9. Return liquid to pot and any ingredients that are loose
  10. Add half clam stock to pot (fresh clams can vary greatly in the amount of saltiness. Be sure and taste broth before adding all stock. If it is naturally salty do not add more clam broth)
  11. Return clams with 2/3 of fresh chopped parsley
  12. Add red pepper flakes, if desired, and toss
  13. Divide warm linguini into 10 soup plates.
  14. Lightly top pasta with fresh lemon zest if desired
  15. Divide clams between dishes and top with hot clam sauce
  16. Garnish dishes with remaining parsley
  17. Freshly grated cheese is optional, not traditional.