Tantillo Recipes

Linguine With Spicy Clam Sauce

April 8, 2016

Tantillo Recipes


1 package Linguine

1/2 cup Tantillo California Extra Virgin Olive Oil

4 cloves garlic, thinly sliced

2 cans (6 1/2 oz.) minced clams, drained

1/2 tablespoon fresh minced basil leaves or 1/2 teaspoon dried

1/2 tablespoon fresh minced oregano leaves or 1/2 teaspoon dried

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

3 tablespoons fresh chopped parsley

2 cups firmly packed, freshly torn spinach leaves

1 cup shredded Parmesan cheese

2 tablespoons toasted pine nuts

Garnish, fresh basil sprigs, if desired


1Cook Linguine al dente, according to package directions.

2While pasta cooks, combine Tantillo California Extra Virgin Olive Oil and garlic in large saucepan, cook over medium-high heat, stirring occasionally, until garlic starts to sizzle.

3And add clams, basil, oregano, red pepper flakes and salt.

4Reduce heat to low, stirring occasionally, 5 minutes.

5Drain pasta and add to clam mixture.

6Add parsley and spinach, tossing until spinach turns bright green.

7Transfer to large serving platter.

8Sprinkle with Parmesan cheese and pine nuts.

9Garnish with fresh basil sprigs, if desired.


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