Posted By Mary Freeland on July 21, 2010

Wine is a wonderful cooking tool. It can be used to poach, blanch, saute and it enhances the flavor of nearly any dish. It is especially good in simple seafood dishes that the coastal regions in Tuscany are renowned for. It’s rather a great stroke of luck that Tuscany also produces some of the world’s best wines. Today we explore a simple, classic and flavorful dish where the wine makes it so.

Linguine alle Vongole
Linguini with clams

3-4 cloves of minced garlic
1 medium sized yellow onion
1 pound clams (in shell, thoroughly scrubbed0
2 Tablespoons extra virgin olive oil
8 ounces clam juice
1/2 cup white wine
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
1 tablespoon unsalted butter
1 tablespoon each of chopped fresh Basil and Italian Parsley (reserve some for garnish)
crushed red pepper flakes to taste
1 package linguini (prepared according to directions)

In a large high-sided pan heat oil. Add in onion and garlic cooking until translucent. To this add in juice, lemon, and wine. Allow to come to a simmer. Place in clams and cover, cooking approximately 3-4 minutes until all have opened. Remove and discard any that do not open. Add in remaining ingredients, tossing thoroughly over the heat for 1 to 2 minutes. Remove from heat and set aside. Place pasta in a large serving dish, top with clam mixture. Garnish with fresh herbs and grated Parmesan cheese.

Add ambiance to your table setting with this Vino Luci L’inizio as a centerpiece.

Categories: Accents, Italian Recipes
Tags: Italian Recipes, tuscan, Tuscany