Clams Tossed in Herbs and Spaghetti with a Santo Assyrtiko #WinePW

Fresh, tender, delicious Little Neck Clam steamed in an herb and wine sauce and tossed with spaghetti.  Served up with an Ancient Greek Wine from Santorini this made an amazing and comforting dinner.

We are tasting and talking about Ancient Wines with our Wine Pairing Weekend group this month.....

Nicole of Somm's Table is hosting this month. You can learn more in her invitation post.

Wine PW is a group of wine lovers who get together each month to try wines based on a theme by one of our members.  We all taste and pair our wines with a food and then get together on the second Saturday of each month to discuss our pairings and chat about our thoughts.

We would love for you to join us today at 11 AM ET on Twitter to chat about our experiences with Ancient Wines.  You will find us by following #WinePW.  These are the topics we will be discussing....

• Camilla of Culinary Adventures with Camilla will be sharing “History on the Table – A Dish from the Hundred Years War Meets Wine from the Land of the Bible: Cassoulet + Tabor Adama Shiraz 2013”
• Wendy of A Day on the Life on the Farm will be enjoying “Clams Tossed in Herbs and Spaghetti with a Santo Assyrtiko”
• Terri of Our Good Life is taken with “Old World Charm: Tifosi Vino Bianco with Olives and Citrus”
• Andrea of The Quirky Cork is sharing “#WinePW and The Ancient Wine Culture of Antioch”
• David of Cooking Chat is "Tasting and Pairing Ancient World Wines"
• Pinny of Chinese Food & Wine Pairings is making the case to “Drink Ancient Saperavi and Eat Modern Family Meals from Chinese Takeouts”
• Linda from My Full Wine Glass discovers “Agiorgitiko: Modern Greek Wine from an Ancient Land”
• Gwendolyn of Wine Predator shares an “Ancient Wine for Modern Times: Slovenia's Jarenincan and Calamari with Lemon Caper Sauce”
• Cindy of Grape Experiences looks at “Aglianico - An Ancient Variety That Ages Well”
• Susannah of Avvinare will be sipping an “Ancient Wine from Campania- Falerno del Massico”
• Nicole of Somm's Table will be sharing “An Armenian Feast with Friends Paired with Armenian Wines”
• Jane of Always Ravenous is talking about "Food and Wine in Ancient Greece".

I spoke with a rep at Wine.com who recommended an Assyrtiko, a wine grape indigenous to the Island of Santorini.  The wine I chose was from Santo that represents all the growers on the Island.

Santorini was formed from the remains of a volcano eruption around 1600 BC.  The main grape is the Assyrtiko which is fruity and mineral rich from the soil in which it is grown. The grapes are cultivated in low baskets that are pinned to the ground so that the grapes are protected and moisture is retained.

The wine poured a light golden color.  It smells a bit musty.  The first sip was shocking.  It's like taking a mouthful of citrus.  There are heavy notes of grapefruit leaving a bright, crisp and lemony aftertaste.

In the mindset of what grows together grows together, seafood is the perfect pairing for this indigenous Island grape.  I steamed some clams in some of the Assyrtiko that had been seasoned with fresh herbs and then tossed it with spaghetti noodles.  The pairing was lovely.  This will go down as one of my favorite recipes for the month.

I hope that you and yours are staying well and safe during this pandemic.  Stop by and say hi later today during our chat.  Stay safe.

, #pasta, #clams, #herbs,

Entrees, Pasta, Seafood

Greek

Yield: 4 servings

Author: Wendy Klik

Clams Tossed in Herbs with Spaghetti

Prep time: 25 MCook time: 10 MTotal time: 35 M

Fresh, tender, delicious Little Neck Clam steamed in an herb and wine sauce and tossed with spaghetti.

Ingredients:

• 2 lbs. Littleneck Clams
• 1/3 c. corn meal
• 2 sprigs fresh oregano leaves, chopped
• 2 sprigs fresh thyme leaves
• handful of fresh parsley leaves, chopped
• 1/2 sweet onion, diced
• 4 cloves garlic, minced
• 1/3 c. olive oil
• 1/4 t. crushed red pepper flakes
• 2 t. smoked paprika
• 1/3 c. dry white wine
• 1 lb. spaghetti noodles, cooked per package directions

Instructions:

How to cook Clams Tossed in Herbs with Spaghetti

1. Place your clams in a strainer and rinse thoroughly with cold water.  Place into a large bowl and cover with cold water.  Sprinkle in the cornmeal and let soak for 20 minutes.  Strain and rinse thoroughly again.
2. Place the olive oil in a large skillet over medium heat.  Add the onions, garlic, and paprika.  Cook until fragrant and onions are translucent.  Add the clams, crushed red pepper flakes, oregano, thyme and white wine.  Cover, turn the heat to high and let steam for about 5 minutes, until the clams have popped open.  Discard any clams that do not open.
3. Add the pasta and parsley to the skillet and toss to coat.  Drizzle with additional extra virgin olive oil and serve immediately.

Calories
739.30

Fat (grams)
23.55

Sat. Fat (grams)
3.11

Carbs (grams)
59.47

Fiber (grams)
3.37

Net carbs
56.10

Sugar (grams)
3.75

Protein (grams)
65.56

Sodium (milligrams)
2741.72

Cholesterol (grams)
151.95

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