256 South 20th Street, Philadelphia, PA 19103

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6 Servings


72 littleneck clams
2 C dry white wine
1 C virgin olive oil
6 garlic cloves, sliced
6 plum tomatoes
2 chili peppers, chopped
1/4 C Italian parsley, chopped
1 1/2 lb linguini
to taste salt and freshly ground pepper


  • Scrub the clams briskly and thoroughly in cold water.
  • Place the clams in a large casserole, add 1/4 cup of virgin olive oil and some of the sliced garlic, cover tightly and steam over heat until all clams open.
  • Add 1 cup of the white wine and let evaporate, then strain and reserve liquid.
  • Remove some of the clams from the shell and place them aside.
  • Heat 1/4 cup of virgin olive oil in a 3 quart casserole, sauté the remaining garlic until golden brown, add diced tomato and cook over medium heat for a few minutes.
  • Deglaze the casserole with the remaining cup of white wine and add the reserved clam juice. Reduce by half.
  • Simmer until consistency is glossy, then add the remaining 1/2 cup olive oil, chili peppers and Italian parsley. Adjust seasoning.
  • Add the cooked clams to the sauce.
  • Cook the linguine al dente and drain. Add to sauce for a few seconds until it is incorporated. Sprinkle with fresh Italian parsley. You may use shelled clams to garnish the serving plate, then serve.
  • Buon Appetito!

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