Calabrian Chili Clam Linguine

Wondering what to make for your dinner party? This Calabrian Chili Clam Linguine is a definite showstopper!


3-4 pounds clams
2 tablespoons olive oil
2 strips of bacon, chopped
4 cloves garlic
2 tablespoons parsley, chopped
½ cup white wine
½ jar Raos Calabrian Chili Marinara
8 oz linguine

Bread Crumb Topping
3 tablespoons bread crumb, toasted
1 garlic, minced
2 teaspoons parsley, minced
1 tablespoon parmesan cheese
¼ teaspoon salt

  1. For the bread crumb topping, mix everything together and set aside.

  2. In a pot, boil and cook the linguine according to package’s direction. You don’t want to overcook it since it will continue to cook in the sauce later.

  3. In another large pot or Dutch oven, drizzle olive oil and let it get hot. Add the bacon and cook until golden brown. Add the garlic and parsley and sauté for another minute until fragrant.

  4. Add the white wine and clams, cover for 5-8 minutes until they open up. You’ll hear them popping in the pan. If there are any clams that don’t open, throw them out. That means they’re no good.

  5. Remove the clams from the pot and set aside.

  6. Add the Calabrian chili marinara and let it cook for a bit. Add in pasta and the clams. Top off with the bread crumb topping for extra texture. Enjoy!

Be sure to follow & tag me on IG at @honeysuckle if you make this delicious Calabrian Chili Clam Linguine!

Order my cookbook! https://amzn.to/2KHDXfi

and Subscribe to my YouTube channel here!

Dzung