Clam Arrabiata

Littleneck clam arrabiata, and roasted cauliflower with capers. Wine: Quaresima Verdicchio dei Castelli di Jesi Classico Superiore Diamante 2019.

The clams themselves were rather puny, bit they lent a good flavor to the pasta. I had little little idea what to expect from the wine, but it turned out to be a great pairing: high acid (which went well with the tomato), nice minerality (which went well with the brininess from the clams), and a touch of sweetness (which went well with the touch of spiciness in the sauce).