Mediterranean flavours with perfect wine pairing
Linguine alle Vongole is a classic Italian pasta dish that combines the fresh sea breeze and salty flavour of clams with subtle notes of herbs and garlic. The light but aromatic white wine sauce creates a harmonious flavour that is perfectly complemented by an elegant, mineral wine. A fresh Lugana from the Lake Garda region with its salty minerality, subtle citrus notes and lively freshness emphasises the flavours of the clams and takes the dish to a new level.
Which wines go best with this meal?
Linguine alle Vongole has fresh, salty and spicy sea flavours that are perfectly accentuated by garlic, olive oil and white wine. The right wine should therefore have a good acid structure, salty minerality and a fine fruitiness to emphasise the mussels and balance the pasta’s flavour.
1. trebbiano di Lugana (main recommendation)
➡ Why? A classic Lugana from northern Italy brings an elegant minerality, subtle herbal notes and fine citrus fruit that perfectly complements the salty mussel flavours. Its lively freshness also provides a perfect contrast to the light garlic flavour. ✔ Recommended region: Lugana, Italy
2. vermentino from Liguria or Sardinia
➡ Why? This Mediterranean white wine offers an exciting blend of mineral, slightly salty notes and flavours of green herbs that ideally accompany the dish. ✔ Recommended region: Liguria or Sardinia, Italy
3. albariño from Rías Baixas (Spain)
➡ Why? With its crisp acidity, subtle saltiness and citrus flavours, Albariño goes perfectly with seafood and brings out the freshness of the dish. ✔ Recommended region: Rías Baixas, Spain
The recipe:
Linguine alle Vongole with garlic and parsley
Cooking utensils
- 1 Large pot for the pasta
- 1 Large pan with lid for the mussels
- 1 Cutting board & knife
- 1 Sieve for the mussels
Ingredients
- 200 g Linguine
- 500 g fresh clams Vongole, well watered
- 2 Tbsp olive oil extra virgin
- 2 Garlic cloves finely chopped
- 1 small shallot finely diced
- 100 ml dry white wine z. e.g. Lugana
- ½ teaspoon chili flakes Optional for a slight spiciness
- 1 Handful of fresh parsley chopped
- 1 teaspoon lemon zest
- Salt & freshly ground pepper to taste
Preparation
Prepare the mussels:
- Soak the fresh clams in cold water for at least 30 minutes to remove any remaining sand.
- Sort out open mussels that do not close when lightly tapped.
Cook pasta:
- Cook the linguine in plenty of salted water until al dente.
- Keep about 100 ml of pasta water.
Fry the mussels & prepare the sauce:
- Heat the olive oil in a large pan and sauté the garlic, shallots and chilli flakes.
- Add the clams, deglaze with white wine and immediately put the lid on the pan.
- Cook the mussels for approx. 3-5 minutes until they have opened.
- Sort out the closed mussels.
Final preparation:
- Add the linguine directly to the mussels in the pan.
- Mix in the lemon zest and parsley, adding a little pasta water if necessary.
- Season to taste with salt and pepper and serve.
Recommended side dishes
- Crispy ciabatta or toasted white bread
- A fresh rocket salad with lemon dressing
- Grilled zucchinis or artichokes
