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Lemon Clam Pasta with Louis Mel Sauvignon Blanc

This Lemon Clam Pasta is a delightful, light dish that captures the essence of coastal flavors with a bright citrus twist. The combination of fresh clams, zesty lemon, and a touch of Sauvignon Blanc creates a harmonious blend that’s both refreshing and satisfying. Pair this dish with our Wente Vineyards Louis Mel Sauvignon Blanc, whose crisp acidity and vibrant notes of citrus and green apple perfectly complement the savory and tangy flavors of the pasta. Whether you’re enjoying a cozy dinner at home or entertaining guests, this pairing will elevate your dining experience to new heights.

Ingredients

1 pound spaghetti or linguine
2 tablespoons olive oil
3 cloves garlic, minced
1 shallot, finely chopped
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
1 cup Louis Mel Sauvignon Blanc
2 pounds fresh clams, scrubbed clean
Zest and juice of 2 lemons
1/4 cup fresh parsley, chopped
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese (optional, for serving)
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Instructions

1
Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
2
Prepare the Clam Sauce: o In a large, deep skillet, heat the olive oil over medium heat. o Add the minced garlic and chopped shallot, and sauté for 2-3 minutes until fragrant and translucent. If you like a bit of heat, add the red pepper flakes at this stage. o Pour in the Sauvignon Blanc and bring to a simmer. Let it cook for 1-2 minutes to reduce slightly. o Add the clams to the skillet, cover, and cook for 5-7 minutes, shaking the pan occasionally, until the clams have opened. Discard any clams that do not open.
3
Combine Pasta and Sauce: o Once the clams have opened, add the cooked pasta to the skillet. o Add the lemon zest, lemon juice, and butter to the skillet. Toss everything together, adding some of the reserved pasta water if the sauce needs more liquid. o Season with salt and freshly ground black pepper to taste.
4
Serve: o Transfer the pasta and clams to serving bowls. o Sprinkle with freshly chopped parsley and, if desired, grated Parmesan cheese. o Serve immediately with a glass of Sauvignon Blanc on the side.

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