Spaghetti Alle Vongole pairs best with unoaked white wines such as Soave, Pinot Grigio, Chablis, or Frascati. Spaghetti Alle Vongole translates to Spaghetti with Clams and is a classic Italian dish of spaghetti with a white wine broth and clams. The briny broth from the clams infuses your Spaghetti Alle Vongole with the taste of the seaside. Meanwhile, the white wine used in broth provides the dish with a touch of citrus and perhaps minerality. For the best wine pairing with Spaghetti Alle Vongole, you should pair up the wine you cooked your clam broth in
Does Red Wine Pair with Spaghetti Alle Vongole?
Because white wine is a main ingredient, you’ll want to stay clear of red wines, which won’t complement the dish. Red wine with tannin will also taste metallic when paired up with the briny clams. If you want something close to a red wine, a dry Rosé also makes for a good pairing, provided it is more citrus-driven than fruity (strawberries and raspberries don’t taste great with clams).
If you absolutely insist on a red wine, then a red low in tannin and high in acidity, such as Beaujolais Villages or Pinot Noir could be served, however, neither of these wines will make the Spaghetti Alle Vongole taste fabulous. Should your Spaghetti Alle Vongole contain tomatoes, the pairing will be much better as the fruitiness of a Beaujolais or Pinot Noir will complement the sweetness of the tomatoes.
Best With Spaghetti Alle Vongole
|White Wine||Pinot Grigio||Spaghetti alle Vongole|
|White Wine||Frascati - Dry (secco)||Spaghetti alle Vongole|
|White Wine||Falanghina||Spaghetti alle Vongole|
|White Wine||Vermentino||Spaghetti alle Vongole|
|White Wine||Vernaccia||Spaghetti alle Vongole|
|White Wine||Verdicchio dei Castelli di Jesi (DOC)||Spaghetti alle Vongole|
|White Wine||Muscadet||Spaghetti alle Vongole|
|White Wine||Soave Classico||Spaghetti alle Vongole|
|White Wine||Chablis||Spaghetti alle Vongole|
|White Wine||Albariño||Spaghetti alle Vongole|
|White Wine||Picpoul de Pinet||Spaghetti alle Vongole|
|White Wine||Bianco di Custoza||Spaghetti alle Vongole (with tomatoes)|
|White Wine||Late Harvest Vermentino||Spaghetti alle Vongole (with tomatoes)|
|Rosé||Rosé||Spaghetti alle Vongole|
|White Wine||Sauvignon Blanc||Spaghetti alle Vongole|
Pinot Grigio & Spaghetti Alle Vongole Pairing
An Italian Pinot Grigio is one of the best pairings with Spaghetti Alle Vongole as this neutral white wine is a crowd pleaser and easily accessible. I do feel there are better white wines that will pair up, however, they may not be offered by the glass at a restaurant, or they might be harder to track down.
If you are unfamiliar with Pinot Grigio, expect a dry, light and crisp white wine with flavours of apple, citrus and pear, which are refreshing against the briny clam and garlic flavours of Spaghetti Alle Vongole. With Italian Pinot Grigio, there’s a high acidity that lifts up the flavours of the clams along with cutting through the heavy carbs of the pasta and the taste bud clogging fats of the olive oil. Pinot Grigio also has a minerality to it that complements the briny flavours of your clams.
If you find Pinot Grigio too light in flavour, or your Spaghetti alle Vongole is loaded with garlic, reach for a Pinot Gris from France which is slightly bolder in its fruit flavours.
Verdicchio dei Castelli di Jesi & Vongole Pasta Pairing
My favourite pairing with Spaghetti Alle Vongole would be Verdicchio dei Castelli di Jesi. This lively white wine from Italy features a lovely breeze of saline that complements the salty and mineral clam flavours. You’ll also find zingy flavours of lemon and citrus, along with fruity notes of pear, peach and green apple, which offers a refreshing contrast against the clams, olive oil, pasta and garlic. Finally, Verdicchio dei Castelli di Jesi has a wonderful hint of bitter almond on the finish that complements the nuttiness you’ll find in freshly made pasta.
The older the Verdicchio dei Castelli di Jesi gets, the more complex the flavours become, therefore you’ll want to pair younger bottles Vongole Sauce. Save an older bottle for something more complicated like Gnocchi tossed with spinach, olive oil, garlic and tomatoes.
Verdicchio dei Castelli di Jesi is not expensive and sometimes comes packaged in a cool amphora-shaped bottle (like a perfume bottle). Over the years, this unusual design has gained the wine recognition; Nevertheless, many producers are switching to standard bottles since the distinctive bottle shape seems gimmicky and does not reflect the beauty of Verdicchio dei Castelli di Jesi.
Chablis & Vongole Pasta Pairing
Chablis is an unoaked Chardonnay from France and features notes of crisp apple, lemon and pear and a pleasant chalky minerality to it. The chalky and flint notes are excellent with the brininess of the clams. Meanwhile, the crisp apple, pear and lemon flavours swoop in and lift up the flavours of the sauce providing a refreshing contrast. High in acidity, Chablis has no issue with cutting through the olive oil, sharp garlic flavours or heavy pasta flavours.
Chablis is often a bit on the pricier side, however, the cost is well worth it for the quality and elegance of Chablis.
Muscadet & Spaghetti alle Vongole Pairing
Muscadet is a crisp and refreshing white wine from the Loire Valley of France that packs a high acidity and flavours of green apple, lemon, lime, mineral, peach and pear. The light-bodied fruit flavours of Muscadet serve up a refreshing contrast to the heavy carbs and oily garlic flavours of Spaghetti Alle Vongole. Meanwhile, Muscadet also teases you with a hint of sea salt and minerals, which complement the briny clam flavours found in the Vongole Sauce.
Soave & Vongole Sauce Pairing
Soave is an Italian white wine produced in the Veneto region Northern Italy. With quiet flavours of apple, lemon, pear, mineral, herbs, flowers, and spice, there’s a lot to appreciate about Soave. The dry fruit flavours offer a sharp contrast against the savoury Vongole sauce and pasta, while the minerality of Soave complements the briny clam flavours. While light in flavour and high in acidity, Soave has a smooth oily like richness that further complements the silky olive oil used in the Vongole Sauce.
High in acidity, Soave not only keeps your palate refreshed between bites but also sharpens the flavours of the clam meat, making the dish taste much more enjoyable.