"Pasta con le Vongole Veraci" might be my favorite pasta dish when I’m on the coast of Italy. These small vongole (clams) are sometimes hard to find but the most flavorful. "Veraci" means authentic, genuine and in most cases, local. If you don't have access to these incredible "vongole", find the best-quality, local clams you can and try this delectable summer recipe.
This dish tastes different from the north of Italy to the south. Butter sneaks into the dish in the north, but it's a pinch of peperoncino that wins in the south.
Clams are simply tossed in a heavy-bottomed pan and left to steam with the lid on until they open up completely, releasing their briny juices to mingle with a bit of garlic, parsley "e un po' di vino bianco".
This sea-kissed pasta was a collective effort during our last Culinary Adventure to the Island of Salina, the greenest of the lava-black Aeolian Islands off the northeastern coast of Sicily. At the white-washed Capofaro Locanda & Malvasia we celebrate our senses cooking in an open kitchen overlooking the vineyard, while Stromboli, an active volcano, puffs in the distance.
This dish pairs well with Capofaro's dry malvasia wine called "Didyme," whose vines are intertwined throughout the property. It has good acidity and aromatics typical of this wind-swept Mediterranean island.
Join us September 19 - 26th, 2019 for our Culinary Adventure in Sicily + the Aeolians: The Island of Salina ~ only 2 spots left!
- Peggy Markel