17 February 2020 | Raidis Estate
Seafood and eat it
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
White wine – 2 Tbsp (Use a dry white like a sauvignon blanc)
Lemon – 1/2, juice of
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.