Sustainable Pairing: Linguine + Clams

At District 7 Wines we’re committed to sustainability throughout our operations, and proud to support the efforts of our community as well. Seafood Watch is hosting an October #SeafoodMonthChallenge to celebrate National Seafood Month by encouraging the creation of sustainable seafood dishes with different themes each week. More at

The Monterey Bay Aquarium Seafood Watch® program helps consumers and businesses choose seafood that’s fished or farmed in ways that support a healthy ocean, now and for future generations.

Their recommendations indicate which seafood items are Best Choices or Good Alternatives, and which ones you should Avoid.

1 pound Linguine
2 pounds clams (wild-caught, off-bottom culture)
2 cups vegetable broth
cloves garlic, minced
1 tablespoon parsley, chopped
3 tablespoons extra-virgin olive oil
1 cup District 7 Chardonnay
Kosher salt & freshly ground black pepper, to taste
Red pepper flakes, to taste (optional)

Cook pasta according to directions, drain well. Heat oil in a large saucepan over medium-high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste. Bring to a boil; reduce heat, add wine and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams. Stir in pasta and additional wine, as needed. Garnish with parsley, and serve immediately with a glass of District 7 Chardonnay.