TASTE THE LOVE
Emily G’s Linguine with White Clam Sauce
1 box linguine
1 can cannelloni beans liquid drained
2 stalks of celery chopped (leaves included)
1 carrot finely chopped
1 onion chopped
1-2 dozen clams scrubbed clean and picked over
1 jar Emily G’s Pinot Grigio
1 c fresh chopped flat leaf parsley
2 garlic cloves minced
Olive Oil
Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
Begin making the sauce while the pasta is cooking. In a sauté pan drizzle olive oil and add celery, onion, garlic and carrot. Cook about 5 minutes or until vegetables are soft. Next add cannelloni beans and Emily G’s Pinto Grigio jam. Bring to a boil and simmer about 10 minutes. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Pour sauce over pasta and serve. Enjoy!
Groups: main dish, Pinot Grigio Jam, seafood
