Manila Clam Pasta (Vongole) Supreme!

If you like manila clams you of course already love Pasta Vongole! This is a classic recipe which originated in Naples and the surrounding Campania region in addition to Rome.  If you pay close attention to a few of the techniques in this video it will bring the flavor of this entree to a another level: 1) Notice how the Fresh Garlic, Red Pepper, Italian Herbs, Pepper infuse into the olive oil when at kept over low heat, this dials up the intensity, 2) the Butter goes in after the Clams start to open and the Lemon (whoops, said Lime in the video narrative) and Parsley at the very end, 3) the wine along with the natural juices of the clams de-glazes the saute pan (All-Clad Copper Layered).  As in life "timing is everything" and this dish is no exception; something we learned from the owner of Stockpot Soups called "flavor profiles".  The tomatoes (use what looks the best at your local market), introduce an additional depth of taste (slight sour) that enhances the sauce that is amalgamating before your very eyes.  This offering may take you a few attempts to be seamlessly in charge but with practice you will master it! Oh amost forgot, there is an Italian pepper in this dish that I was fortunate enough to get a sample from the Martiaarch at www.montalcinoristoranteitaliano.com/  Check this small authentic Italian restaurant out soon; and make a reservation or you may not get in! Many wines will pair well with this: Chianti, Sauvignon Blanc, etc. The wine pairing featured here is 2009 Cherry Pie Stanley Ranch Pinot Noir from the famed Hundred Acre label; perhaps one of the most unique Pinots every produced; hint: it tastes like Cherry Pie! http://cherrypiewines.com/ This is RJ Kirk with Cafe 1853, Enjoy!