Spaghetti Vongole with Frantoio EVOO

Directions

1. Cook the pasta in a large pan of well-salted boiling water, cook following the packet instructions.

2. While the pasta cooks, peel and finely chop the garlic and roughly chop a handful of flat-leaf parsley, including some stalks.

3. Sort through the pipis, tapping any that aren’t tightly closed. Discard any that are open.

4. When the pasta has about 5 minutes remaining, heat a generous amount of Mount Zero extra virgin olive oil in a large frying pan over high heat. Add the garlic and a pinch of chilli flakes, cooking for about 1 minute until lightly golden and fragrant.

5. Add the pipis and shake the pan well. After 30 seconds, pour in a splash of Chardonnay verjus and cover with a lid.

6. Cook for 3–4 minutes, shaking the pan occasionally, until the pipis open. Remove from the heat and discard any that remain closed.

7. Using tongs, transfer the pasta directly into the pan with the pipis, allowing a little of the cooking water to come with it. Toss everything together and let it simmer for another 1–2 minutes so the pasta absorbs the juices.

8. Taste and adjust the seasoning if needed. Add the chopped parsley, a light squeeze of lemon, and a generous drizzle of Mount Zero extra virgin olive oil. Toss to combine.

9. Serve immediately with freshly cracked black pepper and a zest of lemon.

10. For serving, pair with a chilled non-alcoholic sparkling verjus spritz made with Chardonnay verjus, sparkling water, lime, and mint.