it is certainly one of the most popular fish first courses, a simple traditional Campania recipe that evokes the sea with its aromas. It is a dish suitable for all occasions, from dinner with friends to Sunday lunch, without forgetting the most important occasions such as Christmas dinner or the end of the year.

The combination with Fiano makes this dish sublime on the nose and on the palate.

Ingredients:

• Clams 1 kg
• Spaghetti 320 g
• Extra virgin olive oil as needed
• Parsleya couple of sprigs
• Garlica couple of cloves
• Pepper as needed
• Salt as needed

Procedure: a thorough cleaning of the clams is required. There are some little tricks to avoid nasty surprises. They should be beaten in the sink or on a cutting board in order to identify the seafood with sand and eliminate the broken or empty shells. Then leave them to soak in coarse salt and water for a couple of hours. Rinse and drain them, finally add them to a pan in which the garlic has been soaked in extra virgin olive oil. Close with the lid and leave to cook for a few minutes over high heat, stirring occasionally. Turn off when all the clams have opened. Drain them taking care to filter the sauce formed on the bottom of the pot: it will be the sauce for the pasta.

Meanwhile, the spaghetti must be cooked in abundant salted water until half cooked. Drain them and pour them into a large pan together with the filtered sauce of the clams. Cooking will continue with the help of a little water from the pasta, over medium heat.

When the spaghetti are al dente, add the clams, some without their shells, the chopped parsley and pepper. Serve immediately with the Fiano di Avellino around 10°-12° C.