Lemon Chili Linguini & Clams

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Recipe from Katherine Humphus, Executive Chef, BO-beau Kitchen + Bar

4996 West Point Loma Blvd., Ocean Beach 




BO-beau Kitchen + Bar, operated by the Cohn Restaurant Group, brings the flavor, feel and romance of the Mediterranean to San Diego’s Ocean Beach community. Thoughtful, approachable, affordable cuisine is served amidst French farmhouse environs, incorporating elements ranging from rustic and casual to chic and luxurious.



 “This recipe is a lighter take on the traditional linguini and clams,” says chef Katherine Humphus. “It’s perfect for a summer day because it’s not too heavy, but it still has a little kick with the chili and bright citrus notes from the lemon.” 



Lemon Chili Linguini & Clams

Serves 6


4 cups fennel, sliced thin, core removed

1/4 cup water 

1 tablespoon olive oil

4 cups onion, sliced thin 

2 tablespoons garlic

3 cups cream 

3 cups milk 

3 tablespoons chili flakes

1 tablespoon lemon oil

2 lemons — zest and juice

2 tablespoons salt

2 tablespoons pepper

2 pounds Venus clams, scrubbed clean

2 pounds fresh lemon chili linguini (from Assentis Pasta, Little Italy)

1/4 cup heirloom tomatoes

2 tablespoons fresh parsley, finely chopped, for garnish


  • Remove the core from fennel bulb and slice thin using a knife or mandoline. Place in a medium saucepan with water and olive oil.
  • Add the sliced onion to the saucepan. Cook until soft, without adding any color to the vegetables. 
  • Add the garlic and cook until soft. 
  • Add cream, milk, chili flakes, lemon oil, lemon juice and zest, and simmer for 25 minutes. 
  • Add salt and pepper. Taste. Vegetables should be soft but not mushy. Flavors should be nicely blended. Add clams, cover and heat until clams open.
  • Simultaneously bring a pot of salted water to a rapid boil. Add pasta and cook in boiling water until al dente. When cooked, add to pan of sauce and clams.
  • Add heirloom tomatoes and cook together for about 30 seconds until well combined and heated through.

Serve with parsley garnish and a side of bread for dipping.

Categories: Food & Drink