Charcuterie / Hors d'oeuvres

Linguine with Saucissons Sec and Littleneck Clams

with Saucisson Sec - Dried French-Style Sausage

​4 Servings


4 oz. Saucisson Sec

4 oz. Linguine

3 tbsp. olive oil

2 garlic cloves

1/4 tsp. red pepper

30 Littleneck clams

1/2 cup dry white wine

1/2 cup bottled clam broth

1/2 cup parsley leaves


​Bring a large pot of salted water to a boil

Add the linguine and cook until it is al dente. Drain the linguine

In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until lightly golden (about 3 min.)

Add the crushed red pepper, clams and wine and bring to a boil. Add the clam broth, cover and cook over moderate heat until the clams open (about 5 min.)

Add the linguine, Saucisson Sec and parsley to the clam sauce and toss over low heat until combined

Serve immediately and enjoy!

Credit: Food & Wine