Spaghetti alle Vongole paired with Cool Climate Pinot Grigio

Spaghetti alle Vongole
Spaghetti with clams, garlic and chilli

A seaside classic on the table in 20 minutes. No cheese, no cream, no argument.

Ingredients: (Serves 4)

1 kg vongole (clams) or pipis

400 g spaghetti

80 ml extra virgin olive oil, plus extra to finish

4 garlic cloves, thinly sliced

1 long red chilli, finely chopped (or a pinch of chilli flakes)

125 ml Cool Climate Pinot Grigio (plus a glass for the cook)

Large handful flat-leaf parsley, chopped

1 lemon, zested

Salt

Method:

One. Soak the clams in cold salted water for 1 hour to purge them. Lift them out rather than pouring them into a colander, so the grit stays behind. Throw away any open clams that don’t close when tapped.

Two. Cook the spaghetti in well-salted boiling water until it’s 2 minutes short of al dente. Save a cup of the pasta water.

Three. While it cooks, warm the oil in a large, deep frypan over medium-low heat. Add the garlic and chilli and cook gently for about 2 minutes, until the garlic is pale golden.

Four. Turn up the heat, add the clams and the Pinot Grigio, and cover. Cook for 3–4 minutes, shaking the pan, until the clams open. Throw away any that stay shut.

Five. Add the spaghetti and a splash of pasta water to the pan. Toss over high heat for 1–2 minutes, until the sauce turns glossy and clings to the pasta.

Six. Toss through the parsley and lemon zest, finish with a drizzle of olive oil and serve straight away.

 

Pro tip: The briny juice the clams release is your sauce, so finish the pasta in the pan with it. And skip the Parmigiano. In Italy, cheese on seafood pasta is close to a crime.

Wine pairing:

Red Hill Estate Cool Climate Pinot Grigio

Why it works:

Our Cool Climate Pinot Grigio is crisp and zesty, and its grapefruit and nashi pear freshen up the salty clams and garlicky oil. A creamy middle palate gives it enough texture to hold its own against the olive oil.

Wine tasting notes:

Nashi pear, jasmine and candied lemon on the nose, with a pale yellow colour and green hues. On the palate it’s pink lady apple, nashi pear and grapefruit, with a touch of musk and citrus flowers. Crisp and zesty, with a creamy middle.

Serving Temp: 7–10°C. Any colder and you lose the delicate fruit and florals. Any warmer and it won’t feel as zippy.