Pasta con le Vongole

By | 29th February 2016

“Pasta con le vongole” means pasta seasoned with clams at PocoLoco. The kinds of pasta that are commonly utilized to prepare this delicious dish are spaghetti, “vermicelli” or “linguine”. The season is a light sauce made of clams sautéed in white wine, spices, garlic, parsley and olive oil. Tasteful and very flavoured, pasta with clams is one of the most famous and celebrated dishes of the Neapolitan cuisine. Its savour is characterized by a flavoured aftertaste with pleasant salty notes that is given by the clams.

There are two versions of this dish. The first is without tomatoes and is called white (“in bianco”) spaghetti with clams; the latter is made by adding some tomatoes and is called red (“in rosso”) spaghetti with clams. In both cases, the main ingredient of “spaghetti con le vongole” is the so-called “vongola verace”, a special kind of small clams  with edge shells from  the Mediterranean sea.

Coming to wine pairings, a still, not too acid medium-bodied white wine with a fruity bouquet  is a must with “Spaghetti alle vongole”. Some suggestions: Vermentino (from Sardinia), Grecanico (from Sicily), Alcamo Ansonica (from Sicily). The wine should be served chilled at the so-called “temperatura di cantina” that means 8 – 10 degrees.

 

 

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