10th December 2013

Spaghetti with clams

By MaitreMarcel

At the fresh market in our town we found a fishmonger from Brittany who had a good selection of sea food. We bought some, including fresh clams to use in an Italian inspired dish of spaghetti con vongole.
The trick is to use the liquid the clams release after opening as the basis for the sauce, with some white wine, peppers and parsley.
It I rather straightforward but can easily go wrong when the pasta is cooked for too long. After boiling the pasta is cooked in the sauce and therefore needs to be undercooked first.
I looked for a Pinot Grigio to go with he dish, in Venetian style, but I had to do with a French white wine from the Provence.