Recipe Alert: Chardonnay-Infused Linguini and Clam Sauce

Sometimes the simple things in life are the best—and this easy-to-make recipe is one of them. It’s perfect for families-on-the-go who crave a delicious and nutritious dinner and is equally at home as the headliner when you want to impress.

​Bring a hint of summertime to your table year-round with mild, oh-so-slightly-briny littleneck clams. They and the linguini soak up Italian-inspired goodness from garlic, thyme, bay leaf, peppercorns and parsley and end with a bright finish courtesy of lemon. Irresistible!

There’s a full bottle of our award-winning Penns Woods Winery Chardonnay Reserve in this recipe (so pick up a second for sipping!). Its notes of crisp green apple and nutmeg plus hints of toasted nut and vanilla lend subtle undertones to the dish. Since our method of aging allows for the natural bright fruit flavors to shine, Chardonnay Reserve also highlights the sauce’s lemon notes.
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Enjoy!

Chardonnay-Infused Linguini and Clam Sauce Recipe

Serves 4

Ingredients

• ½ cup olive oil
• 1 (750 ml) bottle Penns Woods Chardonnay
• 3 garlic cloves, minced
• 4 sprigs fresh thyme
• Juice of 1 lemon
• 1 bay leaf
• ½ tablespoon peppercorns
• 2 pounds littleneck clams, scrubbed
• 1 pound cooked linguini pasta
• ½ cup chopped parsley

Method

1. In a large pot over medium high heat add olive oil, wine, garlic, thyme, lemon juice, bay leaves and peppercorns. Bring the liquid to a simmer and cook for about 10 minutes, allowing the liquid to reduce.
2. Add the clams to the pot and cover. Cook for about 5 minutes, or until the shells are completely open. Discard any clams that did not open.
3. Strain the clams from the liquid and reserve.
4. In a large saute pan, bring cooking liquid to a simmer. Reduce the sauce for about 10 minutes, or until it reduces by one third.
5. Lower to medium heat and add pasta, clams and parsley to the sauce. Toss and stir pan until pasta is evenly coated with sauce.
6. Portion the pasta onto plates with a serving of clams.

​--Nina Malone

Recipe courtesy of James Capone, Drexel University’s Food Lab. Photography by Alexandra Whitney Photography.