Monday, 12 September 2011

Our wine advisors dish up their favourite food and wine combinations


In the first of our Averys staff food and wine matching series, Wine Advisor Duncan Pilbeam pairs a classic, fresh Soave with Spaghetti alle Vongole.


Pieropan Soave 2010 Italy - £17.99 if ordered as 6 or 12 bottle case

Incredible purity of fruit with a fine, fresh mineral finish.

Nino Pieropan is joined by his sons, Andrea and Dario in producing Soave from the Classico zone.

They started in the 1930’s growing Garganega, a thick-skinned and late-ripening variety well equipped to deal with the local weather.

Their Soave has tremendous mineral complexity with ripe almost honeyed fruit on the palate. They sacrificed the Classico appellation in order to bottle the wine under a screw cap, believing this helps to maintain the freshness.



Spaghetti alle Vongole

350-400g Dried Spaghetti
5 tbsp Good Extra Virgin Olive oil
4 Garlic cloves, crushed
2 Large Shallots, finely chopped
1/2tsp dried red Chilli
800g small Carpet shell Clams or English Surf Clams, which are small and oval-shaped, rinsed well in cold running water
2tbsp Chopped flat-leaf Parsley
150ml Pieropan Soave white wine
Salt and freshly ground white Pepper
50g unsalted Butter

Cook the spaghetti in boiling salted water until tender but still firm to the bite, then drain.

While the spaghetti is cooking, heat the olive oil in a pan large enough to hold the clams and gently cook the garlic, shallots and chilli for 2-3 minutes until soft. Add the clams with the parsley and white wine, season with salt and pepper, turn up the heat, cover with a tight-fitting lid and cook for 4-5 minutes, giving the occasional stir, until all the clams have opened.

Add the butter and the drained spaghetti to the pan, stir well over a low heat for a minute and serve immediately.

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