All-Clad Recipe Blogger Contest: Linguine with White Wine Clam Sauce

I was asked several weeks ago to participate in an All Clad Blogger Contest and now I am in the Top 5! I need YOUR help to make it to the final round. Please visit this link and vote for my dish!  I was sent a 10 inch All Clad Stainless Steel Frying Pan and I had to come up with a "one pan wonder" that would knock the socks of off the judges and my fellow followers. I thought long and hard about what to make and it did not take long for me to decide on one of my favorite foods - pasta! I have spent the winter months making hearty, comforting pasta dishes so I knew it was time to lighten things up. It was time for a seafood pasta that was sure to be a crowd pleaser. After all, how can you go wrong with a simple white wine and garlic sauce?

You Will Need

1/4 cup olive oil

2 tsp minced garlic

1/4 tsp crushed red pepper flakes

1 cup white wine

1 cup salted water

15 little neck clams

2 1/2 Tbsp unsalted butter

Salt and pepper to taste

1/2 lb linguine, cooked al dente

3 Tbsp chopped fresh parsley

1 tsp dried oregano

Freshly grated Parmesan for topping

Here We Go

Heat oil in All-Clad 10” Stainless Steel Fry Pan over high heat

Add garlic and cook for roughly one or two minutes

Add crushed red pepper and oregano and cook for another minute

Add white wine and salted water and cook for about 3 minutes

Add the clams, cover the fry pan and cook for 5-7 minutes or until clams open (be sure to discard any that do not open)

Remove the clams with a slotted spoon and set aside

Bring the liquid that the clams have cooked in to a boil over high heat

Add the butter, salt, pepper, parsley and pasta to the fry pan

Return the clams to the pasta

Toss with tongs

Serve in bowls and top with freshly grated Parmesan cheese

Serves 2
Happy Feasting!

Happy Hour Friday: Oyster Bay Sauvignon Blanc

This past weekend I was in DC with a bunch my college girlfriends. Since graduation, we all try to get together once a year if possible. Last year it was New York City and this year it was Washington. The weekend was filled with staying out too late, mimosa brunches, shopping in Georgetown and a delicious meal Saturday night at Chef Geoff's downtown. I think we were on our fourth bottle of sauvignon blanc and second round of cosmopolitans (there were a lot of us!) when one of my friends said "Kate, you should totally talk about cocktails on your blog!". I had definitely thought about this before, but it was sort of a fleeting thought and I decided that I was going to focus solely on food. Well, needless to say, I have changed my mind.

Welcome to Happy Hour Friday! From here on out, every other Friday, I hope to discuss great bottles of wine, beers, cocktails and maybe even a handful of delish virgin happy hour treats! As summer is just around the corner, I know that people will be flocking to bars after work or heading home to grill-out with friends, and after a long work week it doesn't get much better than a happy hour!

Now onto this week's wine...

Given that this resurfaced while consuming many bottles of sauvignon blanc, I figured that it was only appropriate that my first happy hour post be just that. When it comes to wine, I am not prejudice - red or white will be just fine. I will say, though, that on a regular basis I definitely drink more white wine than red wine. And of the white wines, sauvignon blanc is generally my go-to.

New Zealand's Oyster Bay is a crisp and refreshing wine. I first purchased a bottle of this affordable wine while living in New York City because at roughly $12 per bottle it was exactly what I could afford.  Now, even though my budget could probably afford a little more why would I stray? Don't try to fix what isn't broken and this wine is definitely not broken. Natalie MacLean, drinks blogger for Epicurious, writes “This is one of the most consistently delicious and refreshing whites on store shelves. The fruit for this New Zealand wine is gently pressed and the juice is cold-settled to retain its freshness. It has a vibrant, zesty flavor with enticing notes of passion fruit and lime, and works both as an aperitif for cocktail parties and paired with a wide range of dishes, from shellfish to vegetarian." I couldn't agree more with her comments. Go and get yourself some Oyster Bay!

Enjoy your Happy Hour!