This mouthwatering seafood pasta dish features perfectly cooked linguine, clams and briny capers bathed in white wine and our Family Recipes Spicy Marinara delivering a burst of flavors that will leave you craving more.


Makes 4 servings 1x 2x 4x
  • 3 tablespoons extra virgin olive oil
  • 4 anchovy filets finely minced
  • 6 garlic cloves thinly sliced
  • 2 tablespoons Imported Non-Pareil Capers drained
  • 1/2 cup bottled clam juice
  • 1/4 cup dry white wine such as pinot grigio
  • 1.5 lbs. littleneck clams scrubbed clean
  • 1 (25 ounce) jar Family Recipes Spicy Marinara Sauce
  • Salt to taste
  • 12 ounces linguine cooked al dente, 1 cup of pasta water reserved
  • 4 tablespoons unsalted butter
  • 1/4 cup minced fresh parsley


  1. Heat the olive oil in a large skillet over medium heat. Add the anchovies and cook until dissolved and then add the thinly sliced garlic and Mezzetta® Imported Non-Pareil Capers. Cook the garlic until fragrant before adding the clam juice and white wine. Bring the mixture to a boil. 
  2. Add the clams and toss together to coat the clams in the sauce. Cook the clams, covered, until just opened, about 6 to 8 minutes. Using a slotted spoon, remove the clams to a large bowl and reserve the liquid in the skillet. 
  3. Once cool enough to handle, remove the meat from half the clams, discard the shells and chop the clam meat. Set aside the chopped clams and remaining clams in shells. 
  4. Add the Mezzetta® Family Recipes Spicy Marinara to the skillet with the reserved pan juices and bring to a boil over medium-high heat. Season with salt to taste if needed. Add the pasta and the reserved pasta water ¼ cup at a time, tossing together until desired consistency is reached. 
  5. Add the chopped clams, whole clams, butter, and parsley and toss until the butter is melted and the pasta is coated in sauce. Serve immediately. 
  6. Enjoy!