If you’ve had enough turkey try this recipe for a great holiday pleaser. And finish the Chardonnay, it will pair perfectly with the butter sauce.
Chardonnay Clam Linguine
Terri Geiser
Ingredients:
- · 2 cans minced clams with juice
- · 1/2 stick of butter
- · 3/4 cup chopped onion
- · 3/4 cup Chardonnay
- · 1 tsp. prepared yellow mustard
- · 1/4 tsp. Tabasco Sauce
- · 1 large clove garlic, finely minced
- · 1 pint half and half
- · 2/3 cup grated Fontina cheese
- · 1/2 tsp. grated rind of lime
- · Juice of one lime
- · 1/4 tsp. Bitters
- · Linguine, dried or fresh
Instructions:
In a heavy pan add butter and onions. Sauté until tender. Add clams, juice, wine, mustard, Tabasco, and garlic. Reduce by one-fourth. Add half-and-half, lime juice, lime rind, cheese, and bitters. Stirring constantly, reduce to a creamy texture. Pour over cooked linguine.
From Dry Creek vineyard
