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Disclosure: This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #thetalkofthetable #CollectiveBias
Linguine with clams, also known as linguine con le vongole, is one of my absolute favorite Italian dishes. The classic dish of white wine, garlic, shallots and parsley is a great choice for holiday entertaining when you have lots of hungry mouths to feed!
The holidays are upon us — and that means the kitchen never gets a break. There are potlucks to attend and dinners to host, not to mention your own mouth to feed for breakfast, lunch and dinner. Sometimes you’re expected to bring a dish to every single event you’re invited to — or if you’re the one hosting all of them, most of the cooking is left to you. Time to break out the big guns. And by big guns, I mean the simple, easy recipes that everyone knows and loves. And by the simple, easy recipes that everyone knows and loves, I mean the classic dish of Linguine with Clams. No one will say no to pasta and wine during the holidays, and thankfully with Barilla pasta and Clos du Bois wine at your side, no one will have to.
When it comes to pasta, you want a high quality brand you can trust, that is simple and wholesome with great taste — that is Barilla. Although Linguine with Clams is typically made with linguine (obviously), I decided to change things up and use Barilla Angel Hair Pasta. Why? No real reason, except, well…with thinner pasta, you can shovel more into your mouth at once! 😉
There are five main ingredients to this classic Italian dish aside from the pasta and clams — olive oil, garlic, shallots, parsley and white wine. For my Linguine with Clams, we’re using an approachable wine that is a great value and pairs perfectly with pasta dishes — Clos du Bois Chardonnay. The bright, refreshing flavor and low-medium oak intensity make it an ideal choice for the white wine sauce that plays such a huge role in Linguine with Clams. Not to mention, it’s the perfect wine to pour for yourself and your guests while you enjoy this dish. This is one of my favorite dishes to order out at Italian restaurants, but with a little help from Barilla and Clos du Bois wines, it’s easy enough to make at home too!
Barilla Pasta and Clos du Bois wines are a match made in heaven when it comes to holiday entertaining. Celebrate the season and make YOUR dinner The Talk of The Table. For additional recipe inspiration from Barilla, click here.
Always on the lookout for pasta recipes? Follow Barilla on Twitter, Pinterest and Facebook. And for all you wine lovers, make sure you’re following Clos du Bois too! Twitter, Pinterest, Facebook.
- 1 box Barilla Angel Hair Pasta
- 2 tbsp extra virgin olive oil
- 1 large shallot, finely chopped
- 4-5 garlic cloves, finely chopped
- ~1 tsp red pepper flakes
- 1 1/2 cups Clos du Bois Chardonnay
- 3 lbs Little Neck clams, in the shell
- 1/2 cup fresh parsley, chopped
- Cook pasta according to box directions and drain well.
- Meanwhile, heat olive oil in a large saucepan over medium high heat.
- Add shallot, garlic and red pepper and cook for about 1 minute or until fragrant
- Stir in the white wine.
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for about 2 minutes.
- Add clams. Cover and cook until they open. (Side note: if any of the clams do not open, throw them away)
- Stir in the cooked pasta. Add more wine, if needed.
- Garnish with parsley before serving.
