Seafood Pasta & Wine
Linguine alle Vongole & Frutti di Mare
Seafood pasta — from Linguine alle Vongole (clams) to Frutti di Mare (mixed seafood) — is defined by the sea. Briny, oceanic, lightly sweet shellfish in white wine and olive oil sauce demands wines that mirror the coast: mineral, citrusy, and dry.
Best Wine Pairings
Sardinia's mineral white with almond bitterness and herbal notes — the quintessential seafood pasta wine.
Light, crisp, and neutral — Friuli Pinot Grigio lets the seafood flavors shine without competing.
Loire Valley's sea-breeze white — classic with clams anywhere in the world. Bone dry and saline.
Sparkling wine's bubbles and acidity cut through shellfish's sweetness — a festive, crowd-pleasing choice.
Frequently Asked Questions
What wine with Linguine alle Vongole?
Vermentino, Pinot Grigio, or Muscadet are the classic matches. All three are dry, mineral, and high-acid — exactly what clams need.
Can you drink red wine with seafood pasta?
Generally avoid tannic reds with seafood — they clash with the briny, delicate flavors. A light Frappato or chilled rosé is the exception if you prefer red.
What wine with Frutti di Mare?
Prosecco di Valdobbiadene is festive and perfect. Otherwise Vermentino or Falanghina from Campania are excellent — both have coastal, mineral character.