• 1/2 lb. of good quality pasta (Linguine, fettuccini, spaghetti, etc.)
  • 1 bag Farm Raised Little Neck Clams (bag of 50, or at least 15 clams per person)
  • 2 cloves of Garlic sliced
  • 1 Tablespoons Fresh Parsley chopped
  • 1 Tablespoon Fresh Basil chopped
  • Pinch of Crushed Red Pepper
  • Pinch of Black Pepper
  • 1 cup of vegetable stock
  • 1/2 cup Red Apple Balsamic Vinegar
  • 1 cup of your favorite white or red wine
  • Sprinkle of grated Romano Cheese
  • 2-3 Tablespoons Extra Virgin Olive Oil (we used Tuscan and Harissa)


  1. Place a large stock pot on stove to cook pasta per directions on the box
  2. Finely chop parsley and basil
  3. Chop garlic
  4. Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead. Do not use them!
  5. As soon as the pasta water is ready, add the pasta and set your timer per instructions. Rinse your pasta set to the side and work on your broth.
  6. Place a large sauté pan on the stove, add in the wine, vegetable broth, balsamic, olive oil and garlic (after briefly sautéing the garlic), bring to a boil, and reduce heat. Add in the pasta and clams.
  7. Cover with a lid allowing the clams to steam open.
  8. Sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese.