Chardonnay Seafood Sauce with Linguine {Sauce It Up #SundaySupper}

It has been such a busy week to say the least.  My oldest boy attended his first formal dance and my youngest played in his last youth football game. Milestones this mama took time to enjoy. It is surreal to me some days that my babies truly are growing up. Then of course, there was a mid week trip to the emergency room because the oldest broke his finger at school. He is set and mending well, if not bothered by the splint.  Never boring around the ol’homestead. My boys

For this week’s #SundaySupper theme, Sauce it Up, hosted by the always wonderful Foodie Stuntman, I wanted to share a Red Clam Sauce. It was going to be absolutely divine. I can promise you. But, real life got in the way and when I went to the market, they had no fresh clams. Surprise! You can not have a seafood sauce with out fresh seafood. The market did have some absolutely beautiful Muscles and Shrimp, so I went with those. The sauce base is really the same,  you really can substitute your seafood with whatever is freshest and available to you.


Chardonnay Seafood Sauce and Linguine


  • 1 cup Chardonnay (Tip...Use a Wine that you like to drink that way you know you will like the flavor.)
  • 12oz Diced Tomatoes (I can my own, but you can use a store bought can...juice and all.)
  • 2 cloves Garlic (Minced)
  • 1 Small Onion (finely chopped)
  • 3 heaped tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Dried Oregano
  • 7 Basil leaves (torn into the sauce and reserve some for topping the pasta plate)
  • 1/2 teaspoon Crushed Red Pepper flakes
  • 1lb Fresh Muscles
  • 1/2lb Fresh Raw Shrimp (I use deveined and peeled shrimp)
  • salt and pepper to taste
  • 1lb Linguine


Step 1
In a large pot that can be covered with a lid, saute the garlic, onions and the crushed red pepper.
Step 2
Add in your wine, tomatoes and herbs. Salt and pepper to taste. Bring to a boil. Also start a separate pot of salted water to parboil your pasta.
Step 3
After boiling for a minute, add in your seafood. Cover tightly, turn down your heat and let simmer for 3 to 4 minutes. The shrimp will be pink and the muscles will have opened.
Step 4
Discard any unopened muscles. Then remove the shrimp and muscles from the sauce, set aside. **To make eating easier, you may remove the tails from the shrimp and the muscle from its shell, then just reserve some shells for presentation. That is how I serve this to my family and guests.**
Step 5
Add in your pasta and finish cooking pasta in the sauce until done. Approximately 3 to 4 minutes.
Step 6
Add back in the shrimp and the muscles. Toss to mix the pasta, sauce and seafood together.
Step 7
I top each serving with a sprinkling of fresh basil ribbons.

The crushed red pepper flakes add just enough heat to really warm up this dish. You can adjust the amount to suit your own tastes. Here, it has turned pretty brisk and the heat was welcomed. This sauce is great with things other than pasta too. I have used it to dunk in crusty bread as well as thrown in rice. You really can’t go wrong with white wine, garlic, onions and seafood. Mmm Mmm Good.

Homemade Seafood Sauce and Pasta



There are so many wonderful sauces that are being shared this week. You really have to check them all out. I can not decide which one to try first.


This week’s Sunday Supper Participants

Sunday Supper Movement


Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.

38 thoughts on “Chardonnay Seafood Sauce with Linguine {Sauce It Up #SundaySupper}

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  11. Perfect sauce and yes, I like your tip to use a good wine with your sauce. Funny years ago people would use cooking wine, something that you would never stomach otherwise.

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  20. Yikes, sounds like there’s a lot going on at your house, both good and bad. I hope your son’s finger is healing quickly. As for your dish – I absolutely adore seafood wine-based pasta sauces. This looks delicious! Whenever I go out for Italian food, I always order a variation of this dish. Love it!

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