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Florida Seafood Pasta in a White Wine Sauce

Once your family and friends taste this wonderful pasta dish, they won't believe how easy it is to make! I used Florida littleneck clams and Florida lobster along with white wine made from Florida grapes. Serve with a salad made from locally grown greens and your favorite crusty bread.


  • 8 oz. linguine pasta

  • 2 Tablespoons unsalted butter

  • 2 garlic cloves, minced

  • 1/2 cup San Sebastian Reserva white wine

  • 1/4 cup olive oil

  • 12-16 Florida littleneck clams, scrubbed clean

  • 1 Florida lobster tail, approx. 3 oz., chopped (remove lobster from shell by cutting through the bottom of the shell with kitchen shears)

  • salt and pepper

  • 2 Tablespoons chopped Italian parsley

  • Parmigiano Reggiano cheese, grated (optional)


  • Bring salted water to a boil and prepare linguine according to instructions.

  • Meanwhile, in a heavy bottomed pot or French oven, melt butter on medium heat. Add garlic and cook for 2 minutes. Add wine and olive oil and bring to a boil on medium high to high heat. Add clams and cook for 7-10 minutes or until all clams have opened up. During the last two minutes of cooking, add the chopped lobster. Add salt and pepper to taste.

  • Add the cooked pasta to the seafood pot and mix to allow the clam sauce to coat the pasta. Add parsley and parmigiano reggiano cheese and serve immediately.

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