Are you in love with Italian food and wine? So here is one of the most beloved seafood pasta recipe: spaghetti con le vongole (spaghetti with clams). And the good news is that is very easy to cook. In general, the best match is with fragrant, very fresh and dry (not sweet) white wines like Chardonnay. But if you want to taste the perfect Italian match, my advise is to try with Soave, Collio Sauvignon, and Verdicchio dei Colli di Jesi. If the clams are of the “veraci” variety you can also choose Greco di Tufo and Vermentino di Sardegna. Here are the ingredients and the recipe explained step by step for “abundant” dishes and 5 Italian wines to match.

  • 1) Soave Classico Costeggiola Guerrieri Rizzardi
  • 2) Verdicchio dei Castelli di Jesi Classico Le Coste del Molino Monteschiavo
  • 3) Collio Sauvignon Anzelin
  • 4) Greco di Tufo Cantine di Marzo
  • 5) Vermentino di Sardegna I Fiori Pala
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The recipe
Ingredients for 4 persons
500 gr spaghetti, 1 kg clams, 2 cloves of garlic, 1 bunch of parsley, 1 chilli (optional), extra virgin olive oil, salt

  • Clean the clams letting them in a bowl with water and salt (about 35 grams of salt per liter of water) for at least 2 hours
  • Use a frying pan to heat up the extra virgin olive oil with the garlic cloves (not minced) and the chopped chilli
  • Then rinse the clams under running water and put them in the pan with the oil, the garlic and the chilli
  • Cover the pan with a lid and let the clams open over high heat (it will take 5-6 minutes)
  • Throw the clams that have not opened
  • Remove most of the clams from their shells and put aside the others in order to garnish the dish
  • Filter the cooking liquid of the clams and then pour it into the frying pan used to cook together with the clams without the shells
  • Rest the cooking liquid while preparing the pasta
  • Cook the spaghetti in plenty of salted boiling water
  • Drain the pasta 1 minute before the cooking time (very important)
  • Toss the spaghetti in the pan with clams and mix the pasta with the cooking liquid for one minute
  • Serve the dish adding the clams with shells and a little bit of chopped fresh parsley

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