Linguine with White Clam Sauce


  • 4lbs. linguine pasta, cooked 90%
  • 24 whole littleneck clams, washed
  • 7, 6.5oz canned chopped clams
  • 1/2 cup olive oil
  • 3 tbsp Colden's Freakin' Greek Rub
  • 3oz garlic, minced
  • 8oz onion, diced
  • 2 tbsp crushed red pepper flakes
  • 750 mL chardonnay wine
  • 2oz parsley, chopped
  • 2oz basil, chopped
  • 4oz butter
  • Salt to taste


  • Medium heat, add the olive oil and garlic in a Matador and cook for 1 minute.
  • Add the onions, red pepper flakes, and Colden's Freakin' Greek Rub, then cook until the onions are translucent (3-4 minutes).
  • Turn the heat to high, and add the whole clams; cook for 2 minutes then add the white wine and allow to simmer for 5 minutes, reducing the wine.
  • Add the canned clams with their juices and allow to simmer for 5 minutes.
  • To finish the sauce, add the butter, parsley, and basil, with salt to taste as needed.
  • Add the partially cooked linguine and allow it to soak up the sauce.