Welcome to our Home – Part 1

Castello owner and visionary Dario Sattui and his fiance Irina Yartseva. The video features one of his favorite dishes, Pasta alle Vongole. This Italian dish is very popular throughout Italy, especially in Campania. It is also part of a traditional Neapolitan cuisine. Any great meal needs a great wine alongside it. The pasta is paired with Pinot Grigio , a lively and crisp dry white wine with zesty citrus and melon aromas, bright acidity, and a refreshing, fruity finish.

Recipe Directions

• 1. Soak clams in water to remove the sand (about 20–30 mins)
• 2. Add 2 TBSP of salt to boiling water for cooking the pasta
• 3. Place ~1/3 cup of olive oil into a large saucepan on medium heat
• 4. Add diced garlic and Italian herbs, stir for about 1 minute
• 5. Add peperonchino flakes and continue stirring until garlic starts to brown
• 6. Add 1 cup of Pinot Grigio and the clams to the saucepan
• 7. Stir, cover, and simmer for 15 minutes until clams open
• 8. Cook pasta in boiling salted water until al dente
• 9. Sprinkle parsley on clams, then remove and set aside
• 10. Add cooked pasta to saucepan and stir to coat in sauce
• 11. Plate pasta and top with clams
• 12. Serve with a glass of Pinot Grigio and enjoy

Pasta Alle Vongole Ingredient List

• 4 lbs of small Manila clams
• Salt
• Olive oil
• 2 cloves garlic, finely chopped
• Italian herbs – 1 tsp
• Peperonchino flakes – a pinch
• Parsley – 1 cup, finely chopped
• Spaghetti