Spaghetti with clams and escarole is a dish of pasta neapolitan style that we propose in combination with Colli Bolognesi Pignoletto Superiore Malagò 2022 Terre Rosse Vallania.
Ingredients for 2 servings:
500 g MSC-certified clams*; 200 g spaghetti; 400 g escarole; 1 clove of garlic; 6 Taggiasca olives; 2 anchovies in oil; 20 g pine nuts; 1 chili pepper; Oil to taste; Parsley to taste.
Procedure:
Clean, wash and cut escarole.
In a pan, sauté a clove of garlic with the chili pepper, anchovies and a drizzle of oil then add the escarole. Brown a few minutes then cover and let stew for about 10 minutes. When the escarole has wilted, remove the lid and add the taggiasca olives and pine nuts. Adjust the salt and saute over high heat, allowing any excess water to dry.
In a saucepan, open the clams with a drizzle of oil and a clove of garlic, then allow them to cool enough so they can be shucked (keeping a few whole ones for decoration of the dish).
Meanwhile, cook spaghetti in plenty of boiling salted water.
Transfer the clams to the pan along with the escarole then add the spaghetti drained al dente and let it cream.
Serve hot decorating the dish with a few whole clams.
*MSC (Marine Stewardship Council) is an international nonprofit organization established to address the problem of unsustainable fishing with the aim of ensuring the supply of seafood for the future as well.
Wine pairing:
(Edited by Stefania Vinciguerra)
Colli Bolognesi Pignoletto Superiore Malagò 2022 Terre Rosse Vallania
Intense straw color. Crisp aromas of cedar and mirabella. Very good correspondence with the sensations expressed on the nose; a saline hue is added on tasting.
Production area: Colli Bolognesi.
Grape variety: 100% Grechetto gentile(Pignoletto), an ancient selection present on the estate since its inception.
Harvest: by hand in bins.
Production processes: Ages at least 10 months in the cellar before release.
Alcohol content: 12.5% vol.
