Ingredients
550g linguine
1kg Cloudy Bay Clams
1/2 cup chopped parsley
1 shallot, finely sliced
6 cloves garlic, minced
350ml Te Whare Ra Toru
1 lemon, zested
1 tsp red chilli flakes
Olive oil
Ciabatta, to serve
30 Min|6 People|Wynona Davies (MasterChef AU S13)
Clams & White Wine Linguine
Combining two ingredients from the Marlborough region of New Zealand results in a dish that is packed full of flavour and simple to create too. Surf clams live in the turbulent, food-rich surf zone. This environment ensures the shellfish develop outstanding quality and taste. The clams' amazing flavour and texture reflect their provenance and the unique fishing practices of the team at Cloudy Bay Clams. Fusing with the aromatic blend of Gewürztraminer, Riesling and Pinot Gris from Te Whare Ra this is a dish that is sure to tantalise the taste buds.
Method
Step 1
Combine olive oil and shallot in a pan on a medium heat, once the shallot becomes translucent add the garlic and cook until softened
Step 2
Cook pasta as per package instructions, reserving sound 1/2 cup of the water
Step 3
Pour in the white wine, clams and chilli flakes and cover with a lid. After about 5 minutes the clams should almost all be opened
Step 4
Toss the cooked linguine through the clams with a little pasta water,
Step 5
Finish with the chopped parsley and lemon zest
Step 6
Drizzle over a little extra olive oil to finish and enjoy with warm ciabatta
