Recipe: Spaghetti with Clams





Spaghetti with clams is the quintessential summer dish and amazingly refreshing.  The balance between this dish and the Bolla Pinot Grigio delle Venezie 2010 is quite simply unbeatable - we think the lovely people over at Bolla came up with this dish to accompany the wine. 
Pinot Grigio is the varietal of the moment and the freshness of this wine shows you exactly why everyone loves this varietal - dry with ripe peach flavours it truly is a fantastic white wine. 
 
Ingredients (serves 4):

500g clams
350g dried spaghetti
2 large shallots (finely chopped)
4 tomatoes (chopped)
3 tablespoons of extra virgin olive oil
2 cloves of garlic (finely chopped)
2 medium heat red chilli (finely chopped)
30g of butter
100 ml of Bolla Pinot Grigio delle Venezie 2009
1 lemon (teaspoon worth of zest and all juice)
Chopped flat leaf parsley (amount at your discretion - certainly a handful required)

Cooking:

1. Rinse the clams under cold running water, then put into a large bowl and cover with cold water and salt.
2. Put the spaghetti into a large pan of salted boiling water (also with a splash of olive oil), and cook for the recommended time. You will need to continue with the other steps while the spaghetti is cooking.
3. Heat the remaining two tablespoons of olive oil in a large frying pan over a medium heat, add the shallots, garlic, chillies and half the butter, and cook for a minute.
4. Drain the clams and add them into the pan along with the tomatoes and turn the heat up. At this stage pour in the wine and half of the lemon juice, then cover the pan and leave for a couple of minutes until the clams have opened. Discard any unopened clams.
5. The spaghetti should now be ready. If so, drain and add to the pan with the clam sauce along with the remaining butter. Toss well and leave for a minute on a medium to low heat.
6. Throw in the zest of the lemon, remaining juice and parley and stir well. Season to taste and serve.

Bon Appetit 

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