Linguini with Fresh Baby Clams in a Chardonnay Infused White Sauce
1 box dried linguini pasta
3 cloves fresh garlic – crushed
6 T olive oil
1 T flour
1/2 cup Chardonnay
1/4 cup fresh Italian parsley – finely chopped
1/2 tsp dried oregano leaves
3, 6.5 oz cans minced clams
Salt and pepper
1 1/2 lbs baby clams in their shells – pre-steamed and opened
Romano cheese – freshly grated
Cook the pasta in boiling, salted water until al dente or to your liking. At the same time, sauté the garlic in the olive oil over low heat until golden, but not brown. Stir in the flour until a smooth paste is formed. Gradually add the Chardonnay, parsley and oregano, stirring constantly until the sauce is thickened and smooth. Add the 3 cans of minced clams with their liquid, salt and pepper to taste. Cook until heated through.
Plate the pasta and then ladle the sauce over the cooked linguini. Tuck in the steamed clams, add more sauce and sprinkle all with freshly grated Romano cheese. Serve with sliced lemons as a garnish. Serves 4-6.
Kunde Family Winery Chardonnay – Wildwood Vineyard