Bring a hint of summertime to your table year-round with mild, oh-so-slightly-briny littleneck clams. They and the linguini soak up Italian-inspired goodness from garlic, thyme, bay leaf, peppercorns and parsley and end with a bright finish courtesy of lemon. Irresistible!
There’s a full bottle of our award-winning Penns Woods Winery Chardonnay Reserve in this recipe (so pick up a second for sipping!). Its notes of crisp green apple and nutmeg plus hints of toasted nut and vanilla lend subtle undertones to the dish. Since our method of aging allows for the natural bright fruit flavors to shine, Chardonnay Reserve also highlights the sauce’s lemon notes.
Chardonnay-Infused Linguini and Clam Sauce Recipe