Sausage, Linguini & Clams


  1. In a medium heated sauté pan add the olive oil, garlic, clam meat, sausage and before the garlic gets too dark – deposit the clam juice.
  2. Allow the clam juice to reduce by half. Toss in pre-cooked noodles, season with salt and pepper, then deglaze with wine.
  3. Allow the wine to cook au sec and then drop in room temperature butter and coat the entire dish with the sauce.
  4. Plate the pan’s contents and garnish with shaved Parmesan and minced Italian parsley.


  • 2 oz Roma® Italian Sausage, Sweet Mild, Coarse-Ground
  • 2 1/2 oz minced clam in juice, (reserve juice)
  • 4 oz clam juice
  • 12 oz linguini pasta, cooked
  • 2 oz Pinot Grigio
  • 1 oz oil, olive
  • 1/2 oz minced garlic
  • 1 oz salt and pepper
  • 1 oz parsley, Italian, minced
  • 1 oz cheese shavings, Parmesan
  • 1/2 oz unsalted butter