No red sauce. What do you recommend?
Sanks.
Lemon?
Garlic?
How about a Gravina?
I usually pair that dish at home with good Sancerre, Pouilly-Fumé or Soave. The sauce of our spaghetti vongole at home involves only clams, their natural juices, garlic, pepper flakes, a bit of Italian parsely and whatever white wine we will be pairing it with. No cheese please.
The dish originates from Campania. My general rule with European wines is pair regional food to regional wines when stumped. I vote: Greco di Tufo or a simple and easy to find Falanghina!
Bingo Sarah!
vouvray
A nice dry chenin would pair nicely with this
I like the way your mind works Ms. Warner. Some Feudi di San Gregorio should fit the bill.
I used to pair an old white Burgundy with this dish. It was made with lots of garlic and not too much spice. (The dish, not the wine.) A local wine store had some premier cru white Burgundy from d’Angerville on close out at $14. It was about 12 years old. I went thru 3 cases! It was oily and nutty and a great match.