Linguine and Clams with Verde Vineyards Sauvignon Blanc
Enjoy the rich, savory flavors of this classic dish!
Food Pairing with Sauvignon Blanc
The rich flavor of Linguine and Clams is a perfect complement for our 2019 Sauvignon Blanc!
Delicious aromas of white peach, grass and lime are accented by hints of vanilla oak spice from once used Chardonnay barrels. The bright acidity in the mouth is rounded by viscosity from the oak aging followed by flavors of lime and oak spice in the mouth. This wine is viscous yet has a good acid backbone to stand up to food.
1 pound linguine
2 pounds Littleneck clams (40 to 45), scrubbed
1 cup Verde Vineyards Sauvignon Blanc
6 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 cup finely chopped shallots
3 tablespoons unsalted butter
6 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
1 teaspoon lemon zest, plus more to taste
1 tablespoon lemon juice, plus more to taste
In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente as the pasta will cook a bit more in the sauce.
Meanwhile, in a large sauté pan over medium-high heat, heat olive oil until hot but not smoking. Add the shallots and garlic and sauté until just gold- en, about 30 seconds. Add Verde Vineyards Sauvignon Blanc, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter).
Increase heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
Serves 4-6 people.