Italiano
Chitarra Spaghetti with Clams and Zucchini Flowers
The classic spaghetti with clams are enriched with a julienne of zucchini flowers that explains the combination with Primo Franco Valdobbiadene Prosecco Superiore Docg by Nino Franco.
Ingredients for four People:
320g of dry chitarra (square) spaghetti; 2kg fresh clams; 10 zucchini flowers; 3 garlic cloves; 1 red chili pepper; 5 tablespoons of olive oil; Chopped parsley
Directions:
Allow the clams to rinse themselves in salt water for three hours, changing the water a couple of times, and then place them in a wide pan and heat until they open. Shell the clams, strain the water and set the juice aside for later use.
Sauté the chopped parsley, garlic and chili pepper in oil and then tinge with the clam juice. Cook the pasta separately in salted water and then mix it into the pan. After this add the clams and the zucchini flowers, that have had the stems removed and cut julienne style.
Serve with a trickle of olive oil and chopped parsley
Wine to pair:
(edited by Stefania Vinciguerra)
Primo Franco Valdobbiadene Prosecco Superiore Docg Nino Franco
Light straw yellow color. Intense bouquet of exotic fruit and ripe apple, with almond and zest hints. On the palate is typically delicate and fruity, lightly sweet balanced by a pleasant acidity leaving a refreshing finish.
Production area: high hill vineyards in Valdobbiadene.
Grape variety: 100% Glera, with harvest selection.
Production: crushing, destemming, cooling of the must and fermentation at a controlled temperature in stainless steel tanks. Second fermentation with Charmat method. After bottling, ageing in the cellar for at least 30 days.
Type: Dry.
Alcoholic Content: 10,5% vol.
Serving Temperature: 6-8°C.
Suggested Food Pairing: well paired with finger food, prosciutto crudo and spicy food, as well as with pumpkin risotto or shellfish. Traditionally matched with cakes or fruit tarts, Panettone, macaroons, chilled dessert made with ice cream (semifreddo).
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11/13/12 | Redazione |
Primo Franco is a noble pioneer of Prosecco. It was he, in fact, who had his family’s estate, created by his grandfather in 1919, concentrate on Glera grapes and the terroir of Valdobbiadene. A... Leggi tutto |
