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Recipes from the Grapevine Cottage
Linguini with White Clam Sauce
Associate Wine Guy Tom Landshof brought us this recipe for clam sauce that he says is the best he has ever had....
2 dozen cherrystone clams or 2 cans (6.5 ounces), minced (see note)
1. Open clams, save juice, mince (see note)
Note: I used one can of Capt. Mariner’s whole clams (available at The Grapevine Cottage) and minced them. If you don’t have Marsala, use white wine. If you have no shallots, use a little onion or leek or omit. This recipe is very forgiving, and easy to double.
February 1, 2006
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316
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