Spaghetti, Clams & Pinot Blanc

A summer pasta that smells of sea, beach, happiness and serenity. Here's what this combination wants to be: a way to escape, to make lunch or dinner even more pleasant.
The pasta is a Senatore Cappelli spaghetti that we cook in plenty of water with sea salt.
Separately, we heat the red clam sauce with a little bit' d&' EVO oil (but only because I prefer it), just 3 minutes until it is cold and shrinks slightly.

Let's turn off the fire in the pan and open the bottle:) which was obviously in the fridge. It's' summer and be patient but the wine on my table must be cold from the fridge

One or two minutes less cooking the pasta, I take it by draining it not too vigorously in the pan turned on again. A bit' of cooking water, let's beat and taste.
With pasta like that and a sauce like that, it's hard not to be a show!

Bon Appetit!