From central Italy, the Verdicchio grape's style ranges from fresh everyday white wines to richer examples capable of aging for ten years or more, particularly when produced around the area of Castelli di Jesi and Matelica.

Beautifully crisp and refreshing, Verdicchio has no obvious fruit flavours beyond a hint of citrus but is the perfect easy-drinking companion for a range of dishes including light young cheese, olives and light white meat. It would also work well with seafood and fishy pasta dishes and even handle tricky-to-match artichokes.

Today we want to suggest you to match our 

Verdicchio di Matelica,Cantine Belisario,2015 at £12.95

Pale with green highlights. Abundant aromas of vibrant grapefruit, white flowers and hints of honey dominate the nose. The palate shows refreshing acidity, interesting mineral characters, a light hint of ripe fruit and a final burst of zingy lemon to lift the finish. A beautifully balanced wine, with a soft mouthfeel that retains a wonderful lifted, fresh character.

With this exceptional and easy to make SPAGHETTI ALLE VONGOLE (Spaghetti with clams)

Ingredients 

Kosher salt
6 ounces spaghetti
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, thinly sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup white wine
2 pounds cockles, Manila clams, or littlenecks scrubbed
2 tablespoons roughly chopped fresh flat-leaf parsley

Method

Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

Enjoy it !