1⁄3 cup dry white wine Freshly ground black pepper, to taste 3 tbsp. finely chopped parsley 2 tbsp. finely chopped chives 1 tsp. grated lemon zest, plus 1 tbsp. fresh juice Briny juices from cracked crab legs deepen the flavor of a white wine sauce punctuated with pancetta and chiles...
Wine for Linguine with Clam Sauce This recipe calls for a white wine. I used Pinot Grigio, as mentioned in the recipe card. I like using Pinot Grigio when cooking because it is nice and crisp without being sweet. But a Sauvignon Blanc would work great as well. It is important to keep...
A chilled bottle of Rosé, such as one from Provence in southern France or a dry California version, will be perfect with the saltiness of the clams and broth and the acidity of the tomato sauce. Avoid sweeter White Zinfandels.
Bring a large saucepan of salted water to a boil over high. Add linguine; cook, stirring occasionally, 8 minutes. Add shrimp to pasta; cook, stirring occasionally, until linguine is al dente and shrimp are just cooked through, about 4 minutes. Drain pasta-shrimp mixture; immediately add to ...
Pour in the white wine and bubble to reduce by 1/2. Step 3Stir in the crème fraîche and lemon zest, bubble for 2min. Add the prawns and cook for a further 3min, stirring occasionally, until prawns are cooked through and the sauce is slightly reduced. Step 4Drain pasta and add ...
Pour the sauce over the pasta and toss to combine. Serve immediately. My Private Notes WATCH Show:Giada at Home Episode:Spring Lunch Categories: Pasta RecipesTomatoShellfish RecipesShrimpAsparagusMain DishHigh FiberLow-Fat More from: Easter
To finish the dish: Warm a large saucepot over high heat. Once very hot, add the remaining 2 tablespoons olive oil and the mussels. Stir gently and add the wine. Cover with a lid and cook until the mussels begin to open, 2 to 3 minutes. Stir in about half of the Cashew-Chile Pes...
Discard any clams that haven't opened; there's always one or two that don't. Add the cooked pasta and parsley. Carefully toss the pasta in the sauce until it's thoroughly coated. Divide between two plates. Notes If you're adverse to spice, decrease the crushed red pepper to 1/4 teas...
(Continental al dente, which is a bit too firm for most Americans) sat under a heaping mound of calamari rings, scallops, clams, and shrimp, surrounded by opened mussels. The sauce was full-bodied and savory made from garlic, white wine, seafood stock, spiked by a pinch of dried red ...
75ml of dry white wine 2 Remove from the heat and leave to cool slightly before removing the meat from the shells, discarding any that have remained closed during cooking 3 Bring a pan of salted water to the boil and cook the linguine for 3 minutes. Strain through a colander and then pl...