Cold weather got you down? Pair linguini and little neck clams to bring a feeling of warm weather to your taste buds. Add a local touch with Penns Woods Winery Chardonnay Reserve, with notes of crisp green apple and nutmeg, plus hints of toasted nut and vanilla, lend subtle undertones to the dish and create a mouthwatering meal your family can enjoy year round.
Chardonnay-Infused Linguini and Clam Sauce
|Prep Time||Cook Time||Total Time|
|20 min||25 min||45 min|
- 1/2 cup olive oil
- 1 (750 ml) bottle Penns Woods Chardonnay
- 3 garlic cloves, minced
- 4 sprigs fresh thyme
- Juice of 1 lemon
- 1 bay leaf
- 1/2 tablespoon peppercorns
- 2 pounds littleneck clams, scrubbed
- 1 pound cooked linguini pasta
- 1/2 cup chopped parsley
- In a large pot over medium-high heat add olive oil, wine, garlic, thyme, lemon juice, bay leaves and peppercorns. Bring liquid to a simmer and cook for about 10 minutes, allowing it to reduce.
- Add clams to the pot and cover. Cook for about 5 minutes, or until the shells are completely open. Discard any clams that did not open.
- Strain clams from the liquid and reserve.
- In a large sauté pan, bring cooking liquid to a simmer. Reduce the sauce for about 10 minutes, or until it reduces by one third.
- Lower to medium heat and add pasta, clams and parsley to the sauce. Toss and stir pan until pasta is evenly coated with sauce.
- Portion the pasta onto plates with a serving of clams.
Recipe and photo by Dish Works.