Sometimes simplicity is the secret to an unforgettable dish, and Vantia White Clam Sauce is the perfect example. A classic Italian pasta sauce often overshadowed by its red counterparts, this white clam sauce is rich, briny and absolutely delicious. Imported directly from Italy, it’s crafted from a traditional Sicilian recipe, bringing the flavors of the Mediterranean straight to your kitchen. Made with shelled baby clams, olive oil, garlic, parsley and a touch of onion, it delivers an authentic and elegant taste with every bite.

“Sometimes, there’s nothing more satisfyingly delicious than a classic Italian pasta dish,” says Chef Trey Place of Michael Anthony’s Cucina Italiana. “Vantia White Clam Sauce is packed full of clams and enhanced with white wine and herbs, elevating the natural flavors to new heights. This is a cut above anything you’ll find at your local grocer.”

Pairing the sauce with the right pasta is essential for maximizing its flavor. Chef Place recommends Mancini Premium Estate Spaghettini, describing it as “crafted like a fine estate wine.” The slow-dried wheat used in this pasta gives it an unparalleled texture, while its bronze dies create a porous surface that holds the sauce beautifully. When paired with Vantia White Clam Sauce, it transforms into a truly exceptional dish.

“A jar is plenty for a pound of pasta, which easily serves six people,” making it perfect for gatherings. For an extra touch of indulgence, serve it alongside a crisp, mineral-driven white wine to complement the briny richness of the sauce.

White clam sauce often doesn’t get the recognition it deserves in the world of pasta sauces. However, once you try it, you’ll quickly understand why this understated classic belongs in your culinary repertoire. Simple yet sophisticated, it pairs beautifully with spaghettini or any long pasta, offering a taste of Sicily in every bite.

If you’re feeling adventurous and want to try making your own version, Chef Place suggests using fresh clams for the most authentic flavor. However, Cento Whole Shelled Baby Clams make an excellent substitute, closely mirroring the quality of those found in Vantia’s sauce. All of these ingredients can be purchased at Michael Anthony’s Market Café.

For those ready to take their pasta night to the next level, here’s Chef Trey Place’s recipe for homemade clam sauce — a delicious way to bring the taste of Italy into your own kitchen.

 Michael Anthony’s Cucina Italiana 

Linguine with Clams

Ingredients

1 pound linguine

24 assorted clams, scrubbed and washed (or 1 8-10 oz can of baby clams)

1/4 cup olive oil

2 tablespoons minced garlic

1 cup cherry tomatoes, quartered

3 tablespoons Italian parsley, chopped

1 tablespoon Sicilian red peppers, minced

3/4 cup dry white wine

1 cup vegetable broth

Directions

[1] Cook the linguine according to package directions until al dente. [2] In a large sauté pan, heat olive oil. Add clams. Add the garlic, crushed red pepper and cherry tomatoes. Sauté approximately 2-3 minutes. Deglaze the pan with the wine and then add vegetable broth. [3] When all clams are open, remove them and arrange around four large plates. Return the sauce to the stove and bring to a simmer. [4] Add the cooked and well-drained linguine (or pasta of choice) to the sauce. Add the Italian parsley and toss to mix well. [5] Divide the pasta between the 4 plates of arranged clams. Drizzle with extra virgin olive oil and serve.