Dario Sattui

September 16th, 2019

Welcome to our Home Part 1 – Dario Sattui & Irina Yartseva

Get up close and personal with the Castello team! See behind the scenes with the team and watch as our staff teaches you their favorite recipes. In our first video we showcase Castello owner and visionary Dario Sattui and his fiance Irina Yartseva. The video features one of his favorite dishes, Pasta alle Vongole. This Italian dish is very popular throughout Italy, especially in Campania. It is also part of a traditional Neapolitan cuisine. Any great meal, needs a great wine alongside it. This meal was no different, as Pinot Grigio was used to enhance the meal. Drop us a comment below and let us know some of your favorite recipes. We present Pasta alle Vongole by Dario Sattui and Irina Yartzeva.

Recipe Directions:

  • 1. Soak clams in water to remove the sand (about 20-30 mins)
  • 2. Add 2 TBSP of salt to boiling water for cooking the pasta
  • 3. Place ~1/3 cup of olive oil into a large saucepan on medium heat.
  • 4. Add diced garlic to the oil and Italian herbs stir for about 1 minute
  • 5. Add flakes of peperonchino and continue stirring until garlic starts to brown
  • 6. Add 1 cup of Castello di Amorosa Pinot Grigio and the clams to the saucepan.
  • 7. Stir then cover the pan and simmer for 15 minutes until all the clams have opened.
  • 8. While the clams are simmering, add the pasta to the boiling saltwater and cook until al dente.
  • 9. Sprinkle parsley on the clams then remove the clams from the pan and set aside.
  • 10. Add the cooked pasta to the large saucepan and stir to coat the pasta in the garlic sauce.
  • 11. Place a generous portion of pasta on each plate and cover with clams.
  • 12. Serve with a glass of the Castello di Amorosa Pinot Grigio…. and enjoy!!

Pasta Alle Vongole Ingredient List:

4 lbs of small Manila Clams

Salt

Olive Oil

2 cloves of Garlic finely chopped

Italian Herbs- 1 tsp

Peperonchino flakes- a pinch

Parsley- 1 cup-finely chopped

Spaghetti