What type of dry white wine is best for cooking linguine with clams?
As a former chef if I am using fresh clams, I steam them in the white and veg, then when done dome I take the majority of the clam out, then keep enough to garnish the platter or plates. If I used canned clam, I drain the juice and saute my veg (onions, garlic, celery) in a bit of oil and butter, deglaze with the wine and then the clam juices, reduced it and the add a bit of parsley, oregano and even a few chili flakes, then the clams to warm and then a bit more butter and then toss with the pasta. As for the wine I agree with the wine expert, but I never use superior wine for cooking you cook out the alcohol and with the garlic and spices why waste a $40 for linguine, use a nice Italian or French white, dry and flavourful, even a nice California, I would use a Chablis, Pinot Blanc or Pinot Gris/Grigio.
