Wine and Cheese pairing: Valpolicella Superiore & Asiago Vecchio.
Expert’s pick - a pairing we love!

Make this pairing and experience; gather the following then set up with some friends or your romantic interest, then enjoy. Gather Imported Italian marinated olives, Italian crackers (or better yet a fresh warm loaf of Italian hard crust bread, and a nice block of imported Italian aged Asiago Vecchio cheese, and last but not least go to the local wine store and choose a 2-5 year old bottle of Valpolicella Superiore from the Veneto region, one that has at least 13% alcohol in content and contains about 70% Corvina grapes.

Asiago- About the cheese: Asiago Vecchio is an aged, hard, sharp cheese with a bit a bite or spice to it. True Asiago is made and imported from the Veneto region of Italy where the recipe has changed little from its humble farmhouse beginnings. A versatile cheese that is used for grating, as an accent in dishes as well as a solid table cheese, you will really enjoy this fine artisan cheese.

Valpolicella- About this red wine: Valpolicella Superiore is a red wine created from Corvina, Molinara, and Rondinella grapes from the Veneto region of Italy. Superiore is aged and typically has a higher alcohol content, about 13%, the wine has a medium body, beautiful color, and fruity, taste with a velvety finish. It is best served slightly chilled at no cooler than 56 degrees Fahrenheit. Valpolicella goes great with Asiago cheese, veal, pork, lamb, and tomato dishes as well as a great contrast with dark chocolate.

Linguine with White Clam Sauce
Serves 4

36- Littleneck Clams or Cockles- scrubbed and washed
2-bottles Cento Clam Juice
6- Tablespoons Altomonte’s Extra Virgin Olive Oil
2- Tablespoons Butter
1-Jalapeno, diced
3-Cloves Garlic, chopped
½- bunch Fresh Italian Parsley, finely chopped
½ - cup good dry white wine
1lb- DeCecco Linguine

Bring a large pot of water to boil and salt liberally. Boil the pasta until just al dente- about 10 minutes.

While you wait for pasta to cook, prepare your sauce. Heat the olive oil and butter in a large sauté pan over medium-low heat. Add the garlic and cook until softened. Add the jalapeno and cook for another 30 seconds. Add the clams and increase heat to high. Add the wine all at once, let alcohol burn off for a minute before adding the clam juice. Cover and cook, shake the pan occasionally and cook until all the clams open- about 5-6 minutes.

Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Taste for salt and pepper, if needed, and serve immediately.