Paggino Wine Pairing Linguine with Clam Sauce
Apr 26, 2023
Linguine with Clam Sauce
SERVING 4 - 6
This impressive dish comes together in just 15 minutes, but you'll be talking about it for days. Perfectly al dente pasta is tossed in a silky sauce of white wine, butter, garlic, clams, and herbs. The dish is finished with a bright burst of lemon zest and juice plus lots of freshly chopped parsley for good measure.
Tasting notes - Paggino
"Paggino" - a term in the Val di Chiana dialect that refers to a small parcel of land in shaded position. This wine is a lovely fresh white with a subtle hint of white flowers, produced from a blend of Trebbiano and Grechetto.
- 1 lb linguine pasta
- 2 tbsp olive oil
- 5 garlic cloves, sliced
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 2 - 10oz cans of whole baby clams, in juice
- 3 tbsp butter
- 2 lemons - zested and juiced
- 1 bunch chopped parsley
Bring a large pot of salted water to a boil and add the pasta, cooking according to the box's directions and until al dente.
Heat a large skillet over medium high heat and add the olive oil when hot. Add the garlic and red pepper flakes and cook for 2 to 3 minutes or until the garlic is aromatic and turns translucent. Make sure the garlic does not brown. Add the white wine and simmer until reduced by half. Next, add the clams and their juices and warm through for about 2 minutes. By this point, the pasta should be cooked. Drain the pasta, but reserve a cup of cooking water.
Add the pasta to the skillet along with the lemon zest, lemon juice, and butter. Toss the pasta in the pan continuously for 30 seconds as the butter melts. This will help the sauce become silky. Return the pan to heat and add a few tablespoons of the reserved pasta water as needed if the sauce is too thick. Taste the sauce and season with salt as needed. Add the chopped parsley and serve.