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Ingredients for 4 people
  • 12 oz PGI Gragnano Linguine
  • 28 oz Clams
  • 7 oz Wakameseaweed
  • 7 oz Kombu seaweed
  • 1 oz Parsley
  • 7 oz Young garlic
  • 8.8 oz Milk
  • 12 Candied lemon zests
  • to taste EVO oil
  • to taste Salt 


  1. Soak the seaweed for an hour, then rinse them under running water and dry them. At this point, put them in the glass of the mixer with oil and a pinch of coarse salt and blend everything until you get the consistency of classic pesto.

  2. In a saucepan, add the milk and blanch the garlic and then blend this too, obtaining a sauce. Heat a pan until it is very hot, add the clams and cover with a lid, moving the pan continuously as soon as the shells are toasted, which will give a smell ofembers. As the clams begin to open, add a glass of white wine, turn off the heat and transfer everything to a bowl. Put some ice cubes, let it cool quickly and peel in the meantime

  3. Cook the PGI Gragnano Linguine, drain them al dente and mix them with the seaweed pesto. Serve with a drizzle of garlic sauce and complete with the shelled clams and candied lemon zest.


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