Seafood and eat it

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While we are still rolling with the summer vibes, we thought it only fair that we keep the seafood eats rolling. And what better way than with a delicious seafood pasta for a weeknight dinner that is sure to be a crowd-pleaser. 

 

And paired with a Raidis Estate The Kid Riesling you are sure you be in foodie heaven.

 

What you’ll need:

 

Calamari – 3/4 lb, sliced into rings

Mussels – 1 lb, cleaned and debearded

Garlic – 2 cloves, minced

Shallots – 1/2 bulb, diced

Parsley – 1/4 bunch, chopped

Linguine – 1/2 lb

Cooking oil – 2 Tbsp

Anchovy paste (opt) – 1 1/2 tsp

Capers – 1 Tbsp

Diced tomatoes 

White wine – 2 Tbsp (Use a dry white like a sauvignon blanc)

Lemon – 1/2, juice of

 

Method:

 

Bring a saucepan of water to boil. Salt generously and add linguine. Cook until al dente.

 

Heat a saucepan over medium-high heat. Add cooking oil and then garlic, shallots, anchovy paste, and capers to heated oil. Sauté for ~2 minutes.

 

Add diced tomatoes and wine, and sauté for another 3 to 4 minutes.

 

Add mussels to pan. Cover with a lid and cook for ~5 minutes. Give the pan a shake before removing the lid and folding in calamari.

 

Cook for another 3 to 4 minutes, until squid, is cooked through.

 

Toss with linguine and finish with lemon juice and then season to taste with salt and pepper. Garnish with parsley.

 

 

Enjoy your Italian seafood pasta (preferably with a glass of Raidis Estate Riesling!).