Linguine with clams paired with TRV 2019 Chardonnay
- kosher salt
- 1 lb linguine
- 6 tbsps EVOO
- 1/2 cup finely chopped shallots
- 6 cloves garlic, coarsely chopped
- 1 cup TRV Chardonnay
- 1/2 tsp red pepper flakes
- 2 lbs scrubbed littleneck clams
- 1/4 cup plus 2 Tbs. finely chopped flat leaf parsley
- 3 tbsps butter
- 1 tsp lemon zest, plus more to taste
- 1 tbsp fresh lemon juice, plus more to taste
In a large pot over high heat, bring 4 quarts of water and 2 Tbs. kosher salt to boil. Add linguine and cook to package directions or until just shy of al dente, linguine will finish in sauce. Drain in collander, do not rinse. Reserve 1/2 Cup of cooking water for sauce.
In a very large sauté pan over med-high heat, heat EVOO until hot but not smoking. Add shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 tsp kosher salt, clams and 1/4 cup parsley. Bring to a simmer and cook covered, until clams open. Discard any unopened clams.
Add linguine to clam sauce. Increase the heat to medium and cook together tossing occasionally until most liquid is absorbed in to pasta. If necessary add some of the reserved pasta water. Remove from heat and add butter, lemon zest, lemon juice and 2 Tbs. of parsley. Toss to coat. Adjust seasoning to taste. Enjoy with TRV 2019 Chardonnay!
