Cooking with Laetitia: Linguine with Clam Sauce & Chardonnay

Linguine with Clam Sauce

Serves 4-6


• 16 ounces linguine – cook al dente as directed

Clam Sauce

• 5 tablespoons olive oil
• 6 large cloves garlic – chopped
• (4) 10 ounce cans chopped clams
• 1/3 cup Laetitia Chardonnay
• 2 large carrots finely chopped
• 2 tablespoons fresh oregano – minced
• 1/2 cup parsley – minced


Heat oil over medium heat in large sauce pan,L1030107 add garlic and cook about 30 seconds. Add clams and juice, wine, carrot and oregano. Reduce about 15 minutes. If you want the sauce a little thicker – add 1 tablespoon flour dispersed in 1/4 cup Chardonnay – and cook about 5 minutes. Add all but 1 tablespoon parsley – season with fresh ground peppper. Add linguine and sauce to serving bowl and toss well. Garnish with remaining parsley.

Recipe courtesy of our CFO’s wife and avid lover of Laetitia and NADIA Wines,
Barbara McPherson. Barbara has lived on the Central Coast for 8 years and particularly enjoys the beautiful weather, which allows her the ability to grow fresh vegetables and flowers in her garden. In her free time, she enjoys sewing, cooking and traveling, and only has one state to check off her list of visiting all 50 states – North Dakota, here she comes!

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