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Staff clam linguine

Staff clam linguine

This recipe is a twist on the favorite Italian classic, perfect for the days when prep time is limited.


  • 2 medium tomatoes
  • A few celery branches
  • 500g linguine
  • 2 cans clams (5½ oz each)
  • ¾ cup olive oil
  • 6 garlic cloves, thinly sliced
  • 1 cup white wine OR white Vermouth
  • 3 Tbsp Pasta ''staff'' spice blend
  • 1 Tbsp light soy sauce (opt.)
  • Juice of 1 lemon
  • Parsley to garnish


  1. 1

    Boil 16 cups of water in a large pot with 2 Tbsp salt.

  2. 2

    Soak the tomatoes for 30 seconds in the boiling water. Remove using a slotted spoon and cool under cold water, then peel the tomatoes. Cut in quarters.

  3. 3

    Sliver the celery and set aside the leaves for garnishing.

  4. 4

    Cook the linguine in the pot of boiling water.

  5. 5

    Strain the clams and set aside the juice.

  6. 6

    Meanwhile, heat a pan that’s large enough to accommodate the pasta, on medium. Pour in the olive oil and sliced garlic. Simmer slowly while stirring constantly.

  7. 7

    Once golden, add slivered celery and cook for another minute. Raise the heat to maximum and add wine, spices, soy sauce and clam juice. Cook at a rolling boil to emulsify the oil.

  8. 8

    Drain the pasta when 3 more minutes of cooking is required. Set aside 2 cups of the pasta water.

  9. 9

    Add the tomato quarters and the clams to the pan. Cook for 30 seconds, add the drained pasta and cook for another 3 minutes, mixing gently. There should be some leftover sauce in the pan, add a little bit of pasta cooking water if needed. Incorporate the lemon juice and a generous stream of olive oil. Serve immediately, garnish with parsley and celery leaves.