Spaghetti with clams and escarole

A simple spaghetti recipe that calls for, aside from the classic clams, the addition of escarole sautéed Neapolitan style. We pair this dish with a Müller Thurgau Nulla Hora 2020 Montelio.

Ingredients for 4 people:

800g of MSC certified clams, 240g spaghetti, 650g escarole, 2 garlic cloves, 10 taggiasche olives, 4 anchovies in oil, 40g pine nuts, 1 chili pepper, oil as needed and parsley as needed.

Directions:

Sauté a garlic clove in a pan with the chili pepper, anchovies and a trickle of oil then add the escarole that has been washed and cut into pieces.

Stir for a few minutes and then cover and let stew for around 10 minutes.

Once the escarole has softened, remove the cover and add the taggiasche olives and pine nuts.

Salt to taste and then raise the heat to boil off any excess water in the escarole.

Put the clams in a pot with a trickle of oil and the other garlic clove and heat to open them. Let them cool long enough to shell (keep some clams in their shells for garnish).

In the meantime, boil the spaghetti in abundant, salted water.

Add the clams to the pan with the escarole along with the spaghetti that have been drained when still undercooked (al dente) and mix everything together.

Serve hot and garnish with the clams still in their shells.

Wine to pair:

(edited by tefania Vinciguerra)

Provincia di Pavia Müller Thurgau Nulla Hora 2020 Montelio

Light straw yellow color. Rather varietal, with hints of yellow citrus, alfalfa and wild flowers. Fresh and supple flavor, agile, with a bright acidity that enhances the drinkability. Delicate and subtle finish.

Production area: located in Codeville, in the Oltrepò Pavese area, the vineyards extend from an altitude of 140 to 280 meters above sea level with an east-west exposure.

Grape Variety: 100% Müller Thurgau. Vineyards are cultivated with integrated viticulture, managing the soil with grass and mulching, applying a limited number of treatments and using only products with low environmental impact.

Vinification: stainless steel tanks where the wine ages on the fine lees for 5 months. At least two months of refinement in bottle.

Serving temperature: 8°C.

Suggested food pairings: fish dishes and delicate first courses. Ideal with aperitifs. To be enjoyed young in the year following the harvest.

Average shelf price: € 12

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