Author: Antonio Varia

This recipe was created by Antonio Varia, the chef and owner at Buona Tavola Ristoranti in Paso Robles and San Luis Obispo

Serves: 4


2 pounds, linguine
4 pounds, small Manilla clams
2 tablespoons, garlic – chopped
2 tablespoons, green onion (green part only) – chopped
4 tablespoons, il Fustino Lemon Olive Oil
1 cup, white wine
2 tablespoons, il Fustino extra virgin olive oil


  1. Bring 8 quarts salted water to a boil
  2. In separate pan, add extra virgin olive oil, garlic and clams and cook over high heat for 3 minutes stirring occasionally
  3. Add 1 cup white wine and green onions to pan and cover
  4. Clams should open within 5 minutes. When opened, add pasta to boiling water
  5. Cook pasta per directions for al dente, drain and add clam sauce
  6. Drizzle with Lemon Olive Oil, mix and serve.
Posted by:il Fustino

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s