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Linguine and Clams

Linguine and clams

Linguini and Clams

Pair with Four Oak White



Kosher salt

1 pound linguine

6 tablespoons extra-virgin olive oil

1/2 cup finely chopped shallots, from 2 shallots

6 cloves garlic, coarsely chopped

1 cup Four Oak White

1/2 teaspoon red pepper flakes

2 pounds Littleneck clams (40 to 45), scrubbed

1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped

3 tablespoons unsalted butter

1 teaspoon lemon zest, from 1 lemon, plus more to taste

1 tablespoon lemon juice, from 1 lemon, plus more to taste



1. In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente

2. Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.

3. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.

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