The Grecanico’s fresh pear flavors and mild finish harmonize with the sweet shellfish and simple but immensely satisfying olive oil-parsley sauce while the Grillo’s soft, round palate echoes and the richness of the sauce even as its acidity cuts through the olive oil.
- 13 ½ oz./ 380 g spaghetti or bavette (thin ribbons)
- 1 lb. 9 oz./ 700 g clams with shells
- 1 ¾ fl. oz./ 50 ml Sherry
- Parsley, minced
- Extra-virgin olive oil
- Salt to taste
- Pepper to taste
Wash and scrub the clams under cold running water. Heat some oil in a pan and add the clams. Pour in the Sherry and wait for the alcohol to evaporate, then put a lid on the pan and wait two minutes until all the clams have opened.
Detach the clam meat from two thirds of the shells. Filter the clam juice and set aside for later. Make sure any sand has been thoroughly eliminated.
Mince the parsley. Cook the pasta until al dente and transfer to the pan with the clam juice and the shelled clams. Do not heat. Allow the starch from the pasta to soak up all the clam juice. Add the oil, parsley, salt and pepper, and toss to enhance the flavor. Add a few clams with shells to each plate and serve piping hot. Makes 4 servings.