Hello everybody, simple but slightly difficult question: what would you drink with pasta ai vongole? Any thoughts gratefully received. From Luke the carpenter.
Albarino.
Albariño is a great suggestion. My instincts would take me to Italy for the wine. If you’re making it with tomatoes, maybe a dry, gutsy Bardolino Chiaretto rosé, a light juicy Valpolicella or Frappato from Sicily. If it’s tomato-free, something like Soave, Verdichio dei Castelli de Jesi, Lugana or Pecorino.
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I’d also go Italian by default, but my top suggestions would be Fiano or Vermentino, or perhaps Falanghina or Etna Bianco. Tomatoes or not! (Sorry, Tam… 
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