The Perfect Summer Dinner Pairing

Spaghetti alle Vongole on the Grill paired with Lot 166 Sauvignon Blanc

This is a summer night done right! Our Wine Director, Alex, took a classic spaghetti alle Vongole and gave it a simple summer upgrade by bringing it to the grill. Smoky clams, plenty of garlic, and our Lot 166 California Sauvignon Blanc shine in both the dish and the glass. It is an easy, crowd-pleasing summer dinner that comes together beautifully.

The Wine Pairing: Lot 166 Sauvignon Blanc, California

Sourced from the sun-swept valleys of Northern California, Lot 166 is mouthwateringly crisp with notes of zesty grapefruit, nectarine, and a hint of minerality. This refreshingly dry, light-bodied and unoaked Sauvignon Blanc pairs perfectly with the briny sweetness of the clams. 

The Recipe (serves 4)

Ingredients

• Kosher salt

• 2 lbs fresh littleneck clams, scrubbed and purged

• 3 tablespoons extra-virgin olive oil, plus more for the baguette

• 3 medium cloves garlic, very thinly sliced

• ½ cup Lot 166 Sauvignon Blanc

• 1 pound dried spaghetti

• 1 tablespoon unsalted butter

• Small handful fresh parsley, minced

• 1 baguette, grilled 

Instructions

1. Purge your clams. At least 20 to 30 minutes before cooking, soak the clams in cold salted water to release any grit. Drain and scrub before using.

2. Get your grill hot. Preheat to medium-high. You want enough heat to pop the clams open quickly without overcooking them.

3. Grill the clams. Place the clams directly on the grates in a single layer. Close the lid and let them go until they pop open, about 5 to 8 minutes. Pull them off as they open and set aside. Do not let them overcook on the grill. Discard any that don't open.

4. Toast the baguette. While the clams are grilling, brush the cut sides of the baguette with olive oil and lay them cut side down on the grates. Grill for 2 to 3 minutes until golden and charred at the edges. Set aside.

5. Start your pasta. Bring a large pot of heavily salted water to a boil and cook the spaghetti until just shy of al dente. Reserve 1 cup of pasta water before draining.

6. Build the sauce. Set a cast iron skillet on the grill over medium heat. Add the butter, olive oil and sliced garlic. Cook low and slow until golden and fragrant. Don't rush this step and don't let it burn.

7. Add the wine. Pour in the ½ cup of Lot 166 Sauvignon Blanc and let it reduce for about 2 minutes, scraping up any bits from the pan.

8. Bring it all together. Add the grilled clams to the cast iron, then add the drained spaghetti directly into the pan. Toss everything together, adding splashes of reserved pasta water until you have a glossy sauce that coats every strand. Finish with the butter, a drizzle of olive oil, and the minced parsley.

9. Serve immediately with the grilled baguette on the side. It's essential for soaking up every last drop of that broth.

A Few Tips Before You Start

• Don't skip the pasta water. It's the secret to a sauce that clings to the noodles instead of pooling at the bottom of the bowl.

• Pull the clams as they open. Not all of them will pop at the same time. Work in batches if needed and get them off the heat before they turn rubbery.

• Low and slow on the garlic. This is where the dish lives or dies. Golden only, never brown.

• Eat it fresh. Vongole does not reheat well. Make it, sit down, and enjoy it.