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Linguine with Clam Sauce Serve with Stevenot AlbarinoServes 4 to 6 ¾ cup olive oil 10 cloves fresh garlic, pressed 4 - 6 ½-oz. cans minced clams ½ teaspoons lemon pepper ¼ teaspoon thyme ¼ cup chopped Italian parsley ¼ lb. chopped Cremini mushrooms 1 lb. linguine, fresh is always better To make sauce: heat oil in a medium-sized saucepan and sauté garlic until translucent then add clam juice from cans, lemon pepper and thyme and simmer slowly. Cook linguine in boiling salted water until al dente. Five minutes before linguine has finished cooking, add clams, parsley and mushrooms to the sauce. Simmer sauce to heat through and serve over cooked linguine with a glass of Stevenot Albarino and enjoy. |
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209 728-3436 winery | 209 728-0638 tasting room