Wash carefully the clams and put them to the side. In a saucepan sauté one clove of garlic with half of the oil indicated. Add the clams along with a small cup of water and cover. Allow the clams to cook for a few minutes. Remove the shells and filter the cooking liquid. Put aside the clams and liquid. In a saucepan, sauté the other clove of garlic (this time smashed) with the remainder of the oil and half of the hot chili pepper, sliced finely. Add the filtered liquid. Cook the pasta in a large pot of water and remove from the stove just a moment prior to when it’s fully cooked. Mix the Parmesan and grated bergamot orange into the pasta and then add the clams. WINE PAIRING: Due to the great structure and balance of the plate, the dish renders a distinct nose-palate aftertaste thanks to the combination of bergamot orange, parmesan cheese and of course the clams with the extra olive oil uniting the aromas. We suggest a Vernaccia wine from San Gimignano as the perfect accompaniment. With it’s toasty nut notes, vanilla aroma, and exotic fruit aftertaste, the palate will enjoy the vibrant freshness and aftertaste of this wine pairing.
