Spaghetti alle Vongole, Petit Chablis-Domaine Denis-Pommier

I used this time frozen clams, so the cooking method is slightly different.

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Clams

95g of Spaghetti per person

Kosher salt, pepper.

Parsley

garlic

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I placed the clams in cold water and let slowly thaw, add some Kosher salt.

In a pan, add about 1/4 cup of that water with 3 cloves of garlic, bring the water to boil, cook the garlic for about 2-3’ and turn off the heat. Let that water rest and have the flavours infused on their own.

Place the clams in the pan, turn on the heat, mix, add the Spaghetti al dente (better if it is still a little harder than al dente), mix, add parsley, salt and pepper.

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The pairing of the clams with the Petit Chablis was marvellous, the great acidity and the young fresh green apples and grapefruits give a calming and vivacious effect in the palate.



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