Directions

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.