Linguini with Clam Sauce

A classic dish, this linguini with clam sauce recipe combines a mild extra virgin olive oil and the Rosemary Sea Salt.
Dish Type:

Dairy Free, Main Dishes, Meat and Seafood, Nut Free


All Year

Prep Time:

30 minutes




  • 1 lb Linguini
  • ¼ cup Mild SOOC Extra Virgin Olive Oil
  • 4 Garlic cloves, minced
  • ½ cup dry White Wine
  • ¼ tsp crushed Red Pepper
  • ½ tsp SOOC Rosemary Sea Salt
  • 1 bottle Clam Juice (8 oz)
  • 2 cans minced Clams, reserve liquid
  • 30 little neck Clams, scrubbed
  • 1 cup Parsley, roughly chopped
  • 2 Tbsp fresh Lemon Juice

Products used: Rosemary Sea Salt ,


  • Cook linguini according to stovetop directions.
  • In a large skillet, heat olive oil and sauté garlic for 2 minutes. Stir in wine, crushed pepper, salt, clam juice, and reserved liquid. Cook for 5 minutes over medium heat. Add little neck clams, cover and cook for 4-5 minutes. Discard any unopened clams.
  • Turn off heat. Add minced clams, parsley, and lemon juice to skillet. Toss with pasta. Drizzle with olive oil and serve!