'Seaweed' spaghetti with clams & white wine vinegar

Method

1. Cook the spaghetti in boiling salted water, then drain and allow to cool. 
2. Open the clams separately. 
3. In a pan, brown the garlic with little oil, add the bay leaves and clams (still in their shells), pour some white wine and cover with a lid. 
4. As soon as the clams are ready, pluck them out of the shells and set their cooking water aside. 
5. Prepare a vinaigrette by mixing the clams' cooking water, the Ponti Lemon Flavoured White Wine Vinegar and extra-virgin olive oil. Pour the clams and the vinaigrette on the spaghetti, toss well and serve.

Chef's tip

Just before serving, sprinkle with some finely chopped fresh parsley.

Serving suggestion

Serve with a large green salad or with a fish-based main course.

Wine selection

Friulano Friuli Aquileia DOC Superiore, Chardonnay, Greco di Tufo, Verdicchio, Sauvignon. 

Family tip

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Dish history

Spaghetti with clams is one of the most famous and best loved dishes of Neapolitan food culture (where it is known as 'vermicelli with clams'). This recipe is notable for having just a few ingredients, but that's why their quality is so important for its success: we suggest you get wild little clams, which are fleshy and very tasty. Even though you can now enjoy this recipe almost anywhere in the world, if you happen to be in Naples you absolutely have to order it, maybe in a nice little restaurant on the beach.