Top Chef Canada

Top Chef Canada

Clam and Mussel Linguine

  • prep time15 min
  • total time 35 min
  • serves 2

Perfectly pairs with Beringer Founder’s Estate Chardonnay.

10 Ratings
Directions for: Clam and Mussel Linguine


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


1. Bring a large pot salted water to a boil over high heat.

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.

3. Add linguine to boiling water. Cook until al dente, about 8-10 minutes.

4. Add clams to sauce. Cover and simmer until they start opening; add the mussels cooking down the liquid slightly.

5. Add cooked linguine to the sauce and toss to coat. Add 1 Tbsp of butter and season with salt.

Source and Credits

Courtesy of Chef Dustin Gallagher


See more: Italian, Pasta, Seafood, Shellfish

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