|
 |
| Menu |
| Recipes for the Whole Year |
 |
June is the month that sees in summer, with long days filled with the intense warm light of the Mediterranean. To celebrate the arrival of the warmer season is a menu based on the flavors most typical of southern Italy, such as capers, clams, botargo and lemons.
|
|
Spaghetti with
fresh clams |  |
400 g./14 oz. spaghetti - 1 kg fresh clams - 3 tbsp. extra-virgin olive oil - pinch parsley - clove of garlic - salt
"Purge" the clams in cold salted water for 4 - 5 hours; drain, making sure not to mix them again with the sand, and place in a broad pan with oil, garlic and chopped parsley. Cook over a live flame with the pan covered, and stir every now and then. When the clams are all open, turn flame out, shell _ of the clams, leaving the others in their shells to decorate the dishes. Cook spaghetti until al dente. Filter clam liquid and pour into pan together with shelled clams and the spaghetti. Heat over flame for 2 minutes to allow flavor to mingle and serve in a large serving bowl, decorating with unshelled clams.
N.B. Ingredients are given for 4 portions. | 
 |
| Pinot Grigio
Valdadige D.O.C.
Santa Margherita
Full-bodied, versatile wine: this was the first Pinot Grigio of its kind to be produced as white wine by Cantine S. Margherita. Clear, intense flavor, dry taste, with pleasant citrus base.
Serve at:
8°-10° C.
|
 | |
|
|
