Linguini with Clam Sauce

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.

Products used: Rosemary Sea Salt,


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


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!