One can find in Stockmann - but surely elsewhere as well - Vongole shellfish. 30€ a bag of 1kg may seem expensive - and it is - but "Spagetti alle Vongole" is the one pasta dish we die to eat every once in a while. And it's super easy to do. Simply finely chop a bit of garlic and make it fry in olive oil. Then add the Vongole and a glass of dry white wine, and let them cook lid on for a min. or so. As soon as they open, remove the Vongole from the pan and let the juice reduce by one half. Then add a bit of lemon juice, fresh butter, chopped parsley, salt & pepper and let the sauce finnish to cook. Put back the Vongole in the warm sauce, add cooked spagettis, stir and serve.
And voila.
Useless to say, this must hit your wallet hard in a restaurant. That is if you can find one in town doing this kind of pasta dish.
This "Roncà Monte Calvarina Runcata" from the Verona province is a very good match for shellfish. (Alko)
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