Open a bottle of Dunnolly Chardonnay, use three-quarters of a cup to cook with and drink the rest with the clams. Prepare the sauce while the pasta is cooking to ensure the linguine will be hot and ready when the sauce is finished.
• 400g dry linguine
• ¼ cup extra-virgin olive oil, plus more for serving
• 4 garlic cloves, slivered
• 1 red capsicum, brunoise
• 1 large red chilli, de seeded and finely chopped
• 1kg clams, scrubbed and rinsed well
• ¾ cup Dunnolly Chardonnay
• 1 lemon, juiced
• 3 tbsp unsalted butter
• Sea salt and freshly ground black pepper
• 2 handfuls fresh flat-leaf parsley, finely chopped
1. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes. Drain the pasta well.
2. Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and chilli, and saute for two minutes until lightly browned. Add capsicum, clams, wine, and lemon juice.
3. Cover and cook, shaking the pan periodically,
until all the clams are opened. Discard any that do
4. With the heat at medium-high, add the hot, drained linguine to the pan. Add the butter and season with salt and pepper. Toss the pasta with the clams. Shower with chopped parsley and drizzle with olive oil before serving.