Pair this delicious, light style pasta dish with our Fumé Blanc or Pinot Grigio.
Ferrari-Carano Fumé Blanc
Sonoma CountyShop now
A quick and easy dish, our Linguine Vongole (linguine with clam sauce) is a favorite pasta dish any night of the week. Add a splash of Vermouth for a subtle aromatic layer of flavor.
- 1 lb fresh linguine
- 1 lb fresh clams, rinsed
- 2 cans chopped baby clams
- 1/2 cup butter
- 1/4 cup Pecorino cheese, grated
- 2 tbsp. chives, chopped finely
- 2 tbsp. parsley, chopped finely
- 1 lemon, zested and juiced
- Salt and pepper to taste
Bring a large pot of salted water to a boil. Boil fresh clams for about 1 minute, or until clams open. Remove, and set aside.
In the same pot of water, cook pasta for about 2-3 minutes, or until tender. Drain and reserve 1 cup of pasta water.
Preheat a large pan on medium heat. Add canned clams and juice from can, reduce juice by half. Add pasta water and pasta, and reduce water by half.
Remove pan from heat and add cheese, butter, chives, parsley, lemon juice, and zest. Toss to combine, and serve.