Linguine with White Clam Sauce

“The Reserve Chardonnay is my favorite food wine due to its full bodied texture, rich baked fruit notes yet balanced acidity on the finish.”
– Denise Gill, AVV Tasting Room Manager

– Serves 4 –

1 lb. fresh clams, rinsed
2—6.5 oz. cans chopped snow clams, reserve clam juice
¼ cup olive oil
½ stick butter 3 cloves garlic, minced
½ cup onion, chopped
1 cup AVV Reserve Chardonnay
1— 14 oz. can chicken broth
½ tsp. red pepper flakes
½ tsp dried oregano
½ tsp. black pepper and salt
1 cup freshly grated Parmesan cheese
3 Tbsp. fresh parsley, finely chopped
1 lb. linguine

Method of Preparation:
Melt butter in pan then add olive oil. Add in onion and garlic. Cook until the onion and garlic are slightly brown.

Add wine and cook until reduced to half, then add chicken broth, clam juice, red pepper flakes, oregano, pepper and salt. Cook on medium-low heat for 20 minutes. In a separate pot bring water to a boil and cook linguini.

Add clams and parsley to sauce. Heat for approximately 5-8 minutes and remove from stove. Using a pasta fork or ladle, add cooked linguini directly from the boiling water to the clam sauce and stir in ¾ cup of the Parmesan cheese and 2 Tbsp. of parsley.

Serve in shallow bowl and garnish with the remaining Parmesan cheese and parsley. Serve with toasted Italian bread brushed with olive oil.

Enjoy with a glass of the 2016 Alexander School Reserve Chardonnay.