Linguine with Lardo and Clams

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

In a large rondo, sauté garlic, chili flakes, and lardo in olive oil for 4-5 minutes or until brown.

Step 2

Add the white wine and clams, and cover with a lid, steaming for 5 minutes or until the clams open.

Step 3

Remove clams from the pot to prevent over-cooking.

Step 4

Bring a large pot of water to a boil and cook the pasta according to the directions.

Step 5

When the pasta is cooked, drain and add to the rondo along with spinach and lemon juice.

Step 6

Add back the clams and remove the rondo from the heat. Fold in the truffle butter.

Step 7

Serve the pasta with breadcrumbs over the top.


  • 3 lb. Barilla Linguine
  • 1½ cups extra virgin olive oil
  • 6 ea. garlic cloves
  • 1 tbsp. chili flakes
  • 1 cup lardo, diced
  • 1½ cups white wine
  • 3 lb. pasta clams
  • 3 cups clam broth
  • 3 tbsp. truffle butter
  • 3 ea. lemons, juiced
  • 16 oz spinach
  • 1½ cups toasted bread crumbs
Recipe Type:
Chef Recommended Cuts
  • Linguine
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Nutritional Info

This information is per serving.