Feature Recipe


Pinot Gris Steamed Manila Clams with Tuscan Kale, Garlic and chili linguini

Watch the video here. Printable Pdf here.


  • 4-5 oz dry linguini
  • 2-3 Tbsp extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 4-6 leaves of black or Tuscan kale, washed stripped from the rib and cut into 1-2 cm pieces
  • Dash of salt
  • ½-1 tsp chili flakes
  • 1 lb Manila clams, soaked overnight in sea salt water
  • 150 ml CedarCreek Pinot Gris


Directions:                              Serves: 2 People

Place a large pot of heavily salted water on to boil. Once boiling, cook linguini as per package instructions. Be sure to leave the noodles al dente, as they will cook further later on.

When the linguini has six minutes of cook-time remaining warm a large sauté pan with a fitted lid, over medium heat.

Once hot add extra virgin oilve oil along with the crushed garlic. Once the garlic has softened, add in your washed and chopped kale. Sprinkle in salt and chili flakes ensuring kale is coated thoroughly.

Add in the well-drained Manila clams, leveling them out around the entire pan. Pour in your CedarCreek Pinot Gris and cover with a tight fitting lid. Allow steam to build up in the pan and once boiling, remove the lid. Steaming time of clams will depend on temperature and size, but should take around three to four minutes.

Drain your linguini, keeping some liquid should the clams need more water, and set aside. Once all of the clams have opened, begin to gently incorporate the al dente linguini and any liquid, being careful not to break the noodles. Once mixed, divide into two bowls and serve. 



Tip: For an authentic topping add fried bread crumbs on top, they will offer a pleasant salty crunch to your dish. To make, sprinkle some seasoning, such as garlic, oregano and salt, onto bread crumbs and fry in a pan with extra virgin oilve oil until crisp.