Pasta All Vongole


  1. In a sauté pan heat oil, then add garlic and cook until translucent.
  2. Add clams, and white wine. Simmer for about 5 minutes. Add butter and chili flakes.
  3. Place cooked pasta in a warm soup plate and pour clams and sauce over pasta. Garnish with chopped parsley.


  • 16 ea Hidden Bay® Baby Clams
  • 6 oz Piancone Epicureo® Linguine
  • 3 tsp Roma® Oil, Olive
  • 1 tsp garlic, chopped
  • 1 tsp Nature's Best Dairy® Butter, Unsalted
  • 2 oz Piancone® white cooking wine
  • 1/4 tsp red chili, flakes
  • 2 tbsp Peak Fresh Produce Parsley, chopped