This classic Italian seafood pasta combines fresh clams with garlic, white wine, and a touch of spice, making it a fantastic pairing for Pecorino.
Ingredients:
- 450g linguine (or spaghetti)
- 900g fresh clams, scrubbed and rinsed
- 4 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine (use a crisp white wine like Pecorino)
- 1/4 tsp red pepper flakes (optional, for a bit of spice)
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve about 1/2 cup of pasta water and drain the rest.
- Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes (if using) and sauté until the garlic is golden and fragrant, but not burnt.
- Cook the Clams: Add the fresh clams to the pan and pour in the white wine. Cover the pan and let the clams steam for about 5-7 minutes, or until they open. Discard any clams that don’t open.
- Toss the Pasta: Add the cooked linguine to the pan with the clams, tossing everything together. Add some of the reserved pasta water to create a silky sauce.
- Season: Stir in the chopped parsley, lemon zest, and season with salt and pepper to taste.
- Serve: Plate the pasta and clams, and garnish with extra parsley and lemon zest if desired.
Wine Pairing: Pecorino wine, with its crisp, citrusy, and slightly herbal profile, is a perfect match for the briny clams and the bright, lemony flavors in the dish. The wine’s acidity cuts through the richness of the olive oil and complements the seafood beautifully.
This light yet flavorful dish is ideal for a summer evening and pairs wonderfully with the fresh, aromatic Pecorino wine. Enjoy!