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Ingredients

  • 1 pound, clams
  • 4 Tablespoon Epicurean Butter Infused Extra Virgin Olive Oil
  • 1 cup, Epicurean La Trinadad Extra Virgin Olive Oil
  • 1/2 onion - finely chopped
  • 4 cloves, garlic - finely chopped
  • 5 anchovy fillets
  • 1 1/2 cups, dry white wine
  • 1 cup, chicken stock
  • 1 teaspoon, red pepper flakes
  • 1 teaspoon, dried oregano - crush in the palm of your hand before adding
  • 1 tablespoon, flat italian parsley - chopped fine
  • 1 teaspoon, ground black pepper
  • 1/2 cup, parmesan cheese - grated
  • 1/2 cup, parmesan cheese - grated
  • 1 pound, linguine - prepared while making clam sauce

Method

  1. Melt Epicurean Butter Infused Extra Virgin Olive Oil in pan then add Epicurean La Trinadad Extra Virgin Olive Oil. When foaming subsides, add onion, garlic and anchovies. Mash anchovies with a fork.
  2. Cook until garlic gets golden brown (be careful not to burn the garlic.)
  3. Add wine and coook down (2 to 3 minutest) add chicken broth, clam juice and seasonings (Parsley, Oregano, Black and Red Pepper). Cook on low for 20 minutes.
  4. Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in half the cheese.
  5. Sprinkle with remaining cheese and additional chopped parsley.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm