Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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A great brand new dish from !

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Hope you all enjoy.

10-15 Cloves of Fresh Garlic
2 Large Cans Whole Clams
2 Cans Minced Clams
1 Bushel Italian Parsley
1 Bushel Green Onion
1/2 Large Yellow Onion
1 1/2 Cup White Wine (I use Pinot Grigio)
1 Cup Virgin Olive Oil
3 Tbsp. Italian Seasoning
2 Heaping Tbsp. Onion Powder
2 Tbsp. Garlic Powder
1 Tbsp. Black Pepper
1 Tsp. Salt


1. Open all the cans of clams (be sure to save the juice!)

2. Finely dice your yellow onion. Pour 1/2 Cup of Virgin Olive Oil into a large pot, and turn on high to heat the oil. Pour your onions into the pot, occasionally stirring until they become a uniform waxy color.

3. Chop the garlic finely (but not mincing). Be sure to cut off any hard pieces of the clove. Once the yellow onions become a waxy color, add the garlic (Warning: adding the garlic too soon will result in the garlic having a bitter taste.) Once the garlic has been added, turn the temperature down to medium heat.

4. Finely chop (we are doing a lot of fine chopping for this dish) your bushel of Italian Parsley. Set the chops in a bowl and set aside for later.

5. With your Green Onions, split the onion down the length of the onions, then mince the onion normally.

6. Add your Italian Seasoning, Black Pepper, Onion Powder, Garlic Powder into the pot and mix. Add 1/4 of your Green Onion, and about 1/2 of your Italian Parsley into the pot, adding the rest of your Olive Oil and White Wine.

7. Pour your Clams (juice and all, both Minced and Whole) into the pot and mix until the pot looks about uniform. Pour in 1 Tsp. Salt.

8. At this point, you can begin making your Linguini. This recipe is designed for 1 lb. of pasta. Let your clams and your mix cook on Medium for another 20 min. Once the pasta is done, you can mix the contents of the pot with the noodles.

9. Once you serve on a plate, sprinkle the remaining Italian Parsely over your dish (or the total dishes).

Chef’s Tip: At the dinner table, this dish is meant to be eaten with a lot of Parmesan Cheese and Black Pepper. If you have some leftover, put the entire contents into a casserole dish and bake for about 10 min at 350 with a thick layer of Parmesan Cheese on top. Your guests will LOVE you for it.