Linguine with white clam sauce
This pasta makes the perfect addition to any holiday table. Here’s what you’ll need:
Ingredients:
- 1 pack Linguine
- 3 tablespoons Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1kg fresh Clams (already washed and boiled)
- 1/4 cup dry white wine
- 1/4 cup chopped Italian flat-leaf parsley
- Salt and pepper
- 500ml fish stock
Method:
Bring 5 litres of salted water to a boil for pasta. Cook according to package instructions. Drain, reserving 1 cup of pasta cooking water. Meanwhile, in a large saucepan, heat oil on a medium setting. Sauté garlic for about 2-3 minutes. Stir in clams and cook for another minute. Add the white wine and cook until reduced. Add the fish stock and simmer for 10 minutes. Stir in fresh chopped parsley last. Toss hot pasta in the saucepan with clam sauce. Sauté together on medium heat for 2 minutes. Add pasta water a little at a time if needed to make the sauce creamier. Serve hot with a crisp white wine.
Recommended wine pairing: Villa Antinori Bianco
Buon appetito!