We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.

-Michael Harrington
New York University



Linguine alle Vongole


Yield: 4 Servings


  • 1/4 cup extra virgin olive oil
  • 2 tsp sliced garlic
  • pinch ground pepper
  • pinch chili flakes
  • 1 tbsp salt (for water)
  • 4 dozen each fresh manila clams, scrubbed
  • 1/4 cup dry white wine
  • 1/2 cup clam juice
  • 2 tsb coarsly chopped Italian parsley
  • 1 ln linguine pasta (cooked)


Heat the oil in a large sauté pan, sauté garlic until golden brown. Add pepper, chili flakes and stir. Then add clams in their shells. Deglaze with white wine and add clam juice. Top with a lid and cook on medium heat for three or four minutes or until all the clams are open (discard unopened clams). Add parsley and turn the heat off (will stay warm until combined with pasta).

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