Pasta and Chardonnay
By Wine Out Loud on February 21, 2012
More. Pasta. It must be the cool of winter that has me craving cheese, meat, and wheaty noodles. This recipe is a little on the lighter side of things and it's from Dave's repertoire: linguini with clams. Easy, fast and good. We had it with a little Chardonnay.
During my last stock-up shopping trip at the LCBO I wandered past this bottle of Cono Sur organic Chardonnay and my left arm just lept out and grabbed it. I quite like the Cono Sur Viognier, for the price it's a decent glass of white, so I was curious about this Chard.
This would be a great sipping wine on a warm summer's day. It has some ripe aromas of peaches, pineapple and even a little butterscotch, but is crisper on the palate with simple pink grapefruit and lemon. It was good with the clams; the lemon countered the richness of the sauce and paired well with the fish ($11.95).
Dave's Linguine with Clams
1 tbsp olive oil
1/2 cup chopped fresh parsly
3 garlic cloves, chopped
1 X 6.5 ounce can clams, drained, juices reserved
1/4 cup whipping cream
1/4 cup dry white wine
1/8 tsp cayenne
salt and pepper
1/4 lb linguine
-heat oil in large pan and saute garlic for a minute or two
-add reserved clam juices, whipping cream, wine, cayenne and salt and pepper and allow to reduce to a thin sauce consistency (about 5 - 10 minutes)
-add clams and cooked linguine to pan and toss until sauce coats the pasta