I’ve said this before here in this forum that Trama’s Trattoria in Long Branch, NJ is one of my favorite restaurants. I’m a big fan of chef/owner Pat Trama. He has created one of my favorite dishes, simple but the very tasty linguine in white clam sauce.

The clams that he uses, the simple white clam sauce that he creates is absolutely delicious. I try to watch my carb intake but I have to break down and enjoy every bite of this dish.

Long Branch
Long Branch (Bud McCormick)

I was very fortunate to have him create this while in the kitchen at his very busy restaurant. It was great to see him put this dish together and I’m thrilled to be able to share this with you.

Beef steak on the grill with flames

Chef Pat’s outstanding cuisine makes Trama’s Trattoria a premiere destination on the Jersey Shore and one of my favorite restaurants.

Trama’s Trattoria

Long Branch, NJ

Recipe: Linguini with White Clam Sauce

Chef Pat prides himself on using local fresh products and shares that product with his signature dish featured here, his Linguine in White Clam Sauce.

A simple dish with amazing flavor and he uses fresh button clams that were caught a couple of miles away from his restaurant. I love this dish and if you haven’t been to Trama’s Trattoria GO! You’ll then know why it’s one of my favorite Jersey Shore restaurants.

Here’s Chef Pat Trama’s Linguini in White Clam Sauce enjoy!

Photo by Bruna Branco on Unsplash
Photo by Bruna Branco on Unsplash

Trama’s Trattoria Linguini in White Clam Sauce

Serves 6 people


1lb linguini pasta

2oz extra virgin olive oil

1 bulb garlic (peeled and thinly sliced)

4 dozen button clams (rinsed)

6oz white wine

6oz pasta water

10oz unsalted butter

8 whole calabrian chili peppers

½ bunch of Italian parsley (stemmed & chopped)

salt and pepper to taste

1 ½ oz of grated parmesan cheese (optional)



Cook pasta al dente for 6 – 8 minutes. In a large saucepan over medium-high heat, add extra virgin olive oil and sliced garlic. Toast the garlic until golden brown. Add button clams, deglaze with white wine, pasta water and butter. Reduce over high heat until the sauce has reduced by half. Add pasta to sauce, then finish with calabrian chili peppers and chopped parsley. Season with salt and pepper to taste, drizzle with extra virgin olive oil (grated parmesan cheese optional).

The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.

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