Spaghetti alle vongole (Pasta with shellfish)

Serves 4 people
Cooking time: 15 minutes

Ingredients

  • 4 cups (400 g) spaghetti
  • 2 lbs (1 kg) fresh shellfish of choice
  • 2 shallots
  • 1 clove fresh garlic
  • 2 Tbsp olive oil
  • 3 cups (75 g) flat-leaf parsley
  • 4 cups (40 g) fresh dill
  • Salt and pepper to taste
Wine suggestion: Pinot grigio

The fresh aromas of pineapple, amongst other things, make this a versatile wine that won’t dominate softer shellfish flavours.

Preparation

Cook 4 cups (400 g) spaghetti al dente. Wash 2 lbs (1 kg) of your choice of shellfish.

Fry 2 shallots and 1 clove finely chopped garlic in 2 Tbsp olive oil in a large pan. Add the shellfish and 2 Tbsp finely chopped parsley, some freshly ground pepper, sea salt and some fresh dill. Bake 5 minutes, until all shellfish shells have opened.

Add the pasta to the shellfish and add extra olive oil to taste.

JUMP FROM WINE TO WINE

ALL AROUND THE WORLD

Monastrell Organic
Shiraz Grenache Viognier
Nero d’Avola
Cava

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