Seafood and Chardonnay: An Elegant Spring Food and Wine Pairing


Seafood and Chardonnay: An Elegant Spring Food and Wine Pairing

We're continuing the 40th anniversary celebration of Far Niente's first (and best) Napa Valley Chardonnay with a spring food and wine pairing that's at once effortless and elegant.

As multifaceted as it is iconic, Far Niente Estate Bottled Chardonnay’s citrus-honeysuckle perfume, silky fruit flavors, warm vanilla and bright finish elevate an array of occasions. Pair this versatile Napa Valley Chardonnay with spring gardens, panoramic views, long lunches, golden sunsets and the seafood and white wine linguine recipe below. This elegant food and wine menu takes less than half an hour to prepare; it's filled with flavor and fragrance; and it's currently one of our top seafood and Chardonnay pairing picks.

Seafood and wine pairing

Seafood and White Wine Linguine with Manila clams, Mussels and Scallops

Wine Pairing: Far Niente Estate Bottled Chardonnay, Napa Valley

Serves 6



1 pound dry linguine

2 tablespoons unsalted butter, divided

1 pound Maine diver scallops, fresh or frozen then thawed (2 per person)

½ bottle white wine

2 tablespoon shallot, minced

3 cloves garlic, minced

2 pounds mussels, cleaned and de-bearded (3-5 per person)

2 pounds Manila clams or preferred shellfish (3-5 per person)

¼ cup parsley

Salt and pepper, to taste


Fill a stockpot half-way with water and put on medium-high heat. Add a pinch of salt and bring to a boil. Add dry pasta and cook according to the package instructions, or until al dente.

While your linguine cooks, make sure all mollusks are cleaned and scrubbed and that the mussels are de-bearded. Pre-heat a large non-stick pan over medium heat. Add one tablespoon butter to the pan and let it melt and bubble.

Place scallops in the pan top side down, one at a time. Sear on each side until no longer translucent and lightly golden-brown. Add white wine, minced shallot, garlic and one tablespoon butter and bring to a simmer. Add clams and mussels and cover with a lid. Cook until the shells are open, approximately three to four minutes. Finish with parsley, salt and pepper to taste.


Portion your linguine into six bowls, spooning broth and seafood over the pasta. Open and serve a bottle of Far Niente Estate Bottled Chardonnay alongside, savoring the way the creamy scallops and clams draw out the wine’s citrus and peach blossom perfumes and vibrant fruit flavors.

Want more spring wine menus? We're celebrating 40 years of Napa Valley Chardonnay with Dungeness crab rolls, curried chicken salad, pan-seared halibut and more seasonal Chardonnay recipes and wine pairings over here.

Want more of our best Chardonnays? Membership in our White Wine Club delivers our finest Napa and Russian River Valley white wines, three times a year. Join, give or learn more.

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