Linguine With White Wine & Clam Sauce

prep time:: 10 Minutes
cook time:: 21 Minutes
total time:: 31 Minutes

Makes 4 servings

One of the happiest accidents in history. This recipe was one night of scraping together random ingredients to make a satisfying dinner. After discovering this new found delight, it has quickly become a hit at every wine tasting, and now a requirement for Sauvignon Blanc pairing.

ingredients

16 Ounce Clams, With Juice
1 Cup White Wine
3 Tbsp. Butter
Italian Parsley, Chopped
2 Tomatoes, Chopped
2 Shallots, Minced
1 Pound Linguine
1/4 Tsp. Dried Basil
Salt
Olive Oil
Fresh Parmesan Cheese

directions

1
In a large pot, fill with water, 1 table spoon of salt and olive oil. Bring to a boil.
2
Add pasta and cook until tender, about 7 minutes.
3
In a pan, heat olive oil under medium high heat. Add shallots and cook until tender, about 3 minutes.
4
Increase heat to high. Add wine and clams with juices and bring to a boil. Reduce heat and simmer. Stir occasionally until reduced by half, about 7 minutes.
5
Drain pasta and add tomatoes, dried basil, and clam sauce. Mix well.
6
Garnish with Italian Parsley and Parmesan Cheese.