Seafood Pasta

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From chef Fabio Viviani

These authentic Italian dishes are simple to create and designed to pair perfectly with Santa Margherita wines.

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Paired with Pinot Grigio

Ingredients:

2 Tablespoons olive oil
1 cup minced shallots
2 teaspoons chopped garlic
Salt, to taste
Freshly ground black pepper, to taste
2 cups chopped tomatoes, peeled and seeded
1 pound fresh mussels, scrubbed
1 pound Manila clams
1 pound rock shrimp, peeled

1 pound fresh calamari
2 cups white cooking wine
1 pound fresh crab
½ cup chopped green onions, green part only
1 pound linguini, cooked
Grated parmesan cheese
¼ cup fresh basil leaves
1 bunch parsley

Directions:

Heat a large sauté pan over medium heat, add the oil. When the oil is hot, add the shallots and chopped garlic. Season with salt and pepper and sauté for 1 minute. Add the tomatoes, and sauté for 1 minute. Add the mussels, clams, shrimp and calamari. Season with salt and pepper and sauté for 2 minutes. Add the cooking wine and bring to a simmer before covering for 4 to 6 minutes, until shells open. Add the crab and green onions. Season with salt and pepper and sauté for 1 minute. Add the pasta, toss and continue cooking until the pasta is heated through. Toss the pasta with the cheese and basil. Divide the pasta among four warmed pasta bowls. Garnish with the parsley and serve immediately.

Crisp and elegant, Santa Margherita Pinot Grigio is a perfect pairing for seafood dishes.

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