Prep Time
15 min
Cook Time
20 min
Yields
2 servings
Perfectly pairs with Beringer Founder’s Estate Chardonnay.
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ingredients
2
Tbsp butter, split
1
Tbsp olive oil
1
tsp minced garlic
½
cup diced fennel
⅓
cup diced leek
¼
cup dried chili flakes
1
cup Beringer Chardonnay
150
g linguine
10
clams
10
mussels
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directions
Step 1
Bring a large pot salted water to a boil over high heat.
Step 2
Meanwhile, in a medium sauté pan, heat 1 Tbsp of butter and olive oil over medium-high heat. Add garlic, fennel, leek, dried chili flakes and cook until soft about 5 minutes then deglaze pan with Beringer Chardonnay.
Step 3
Add linguine to boiling water. Cook until al dente, about 8-10 minutes.
Step 4
Add clams to sauce. Cover and simmer until they start opening; add the mussels cooking down the liquid slightly.
Step 5
Add cooked linguine to the sauce and toss to coat. Add 1 Tbsp of butter and season with salt.