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Linguini with Fresh Baby Clams in a Chardonnay Infused White Sauce

This creamy garlic and Chardonnay sauce just sings with the linguini and clams. Delizioso!

Linguini with Fresh Baby Clams in a Chardonnay Infused White SauceIngredients:
  • 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
  • Sliced lemons

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.

Serve with:

Kunde Family Winery Chardonnay – Wildwood Vineyard

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