Pasta
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Pasta |
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Click on any of the recipes below to go right to it.
Escargot-Stuffed Shells
Butternut Squash and Orzo
Smoked Salmon and Penne
Clams and Linguini
Pasta with Shrimp, Tomato and Garlic
| 150 | ml | olive oil |
| 1 | onion, large, slivered | |
| 10 | cloves | garlic, minced |
| 450 | ml | dry white wine such as Achaia Clauss Demestica White or Segura Viudas Vina Heredad Bianco |
| 60 | ml | anise flavoured liquor (Sambucca, Ouzo, Kummel, Pernod) |
| 48 | snails, well rinsed | |
| 100 | gm | prosciutto, julienned |
| 500 | gm | spinach, roughly chopped |
| 250 | ml | heavy cream |
| 1 | pinch | nutmeg |
| salt and pepper | ||
| 180 | ml | parmesan cheese, grated |
| 350 | gm | pasta shells, large |
| 350 | ml | bread crumbs, fresh |
| 50 | ml | parsley, fresh, minced |
Saute onion in half of the olive oil until it is lightly browned, add garlic, 250ml of wine, anise liquor and snails. Cook until the liquid is reduced to about 60 ml. Add prosciutto and spinach. Cook for 5 minutes. Add cream and nutmeg. Correct seasonings. Cook the shells in boiling salted water until they are al dente.
Preheat oven to 180°C. Lightly oil a baking dish large enough to hold the shells in one layer. Fill shells with the snail mixture and place them, filling side up in the dish. Top with bread crumbs mixed with parsley and the remaining oil. Drizzle the remaining wine over the shells and bake until the top is browned.
A number of wines pair well with this dish. J. Lohr Riverstone Estate Chardonnay is our choice here, but a Rhone-style red like Cline Oakley Five Reds or a soft red like Fougeres Beaujolais would also go nicely.
50 ml olive oil
250 gm onion, chopped
2 garlic cloves
1 kg butternut squash, peeled and cut in 2cm dice
1000 ml chicken stock
125 ml dry white wine such as Achaia Clauss Demestica White
250 ml orzo
125 ml parmesan cheese, grated
25 ml fresh sage, chopped
salt and pepper to taste
Sauté onion and garlic in olive oil, add squash, wine, and 125 ml of stock. Simmer
until squash is tender (about ten minutes). Bring the rest of the stock to a boil in a
separate pot and cook the orzo until al dente (eight to ten minutes)., drain. Combine the
orzo and the squash in a large bowl. Stir in the cheese and the sage. Add salt and pepper.
Our recommendation here is Corvo Bianco or more of the Achaia Clauss Demestica White.
40 ml olive oil
12 mushrooms, thinly sliced
2 shallots, finely chopped
250 ml dry white wine such as Canaletto
Pinot Grigio / Garganega
200 ml fish stock
250 ml whipping cream
1 large onion, thinly sliced
20 ml lemon juice
350 gm smoked salmon, thinly sliced
250 ml coriander, chopped
450 gm penne, cooked
salt and
pepper to taste
Cook mushrooms and shallots in oil for 2 minutes, add wine and stock and cook until
reduced to about 1/2. Add cream and reduce until slightly thickened. Add sliced onion and
cook until onions are soft. Add lemon juice and zest, salmon, and coriander. Season to
taste. Stir sauce into the penne.
Canaletto Pinot Grigio / Garganega would pair well with the Smoked Salmon and Penne.
1 kg small clams (Littlenecks are fine. Mussels may be
used instead of clams.)
125 ml dry white wine such as
Corvo Bianco
2 garlic cloves, roughly
chopped
500 gm linguini (or spaghetti or spaghetinni)
60 ml olive oil
20 ml minced parsley
salt and
pepper to taste
Cook the clams in a covered pot over high heat with the wine and garlic until they
open. Remove from the heat, discard unopened clams, shuck the rest and return them to the
cooking liquid. Cook the linguini in rapidly boiling, salted water, until it is al dente.
Drain and place in the pot with the clams and cooking liquid. Add the
olive oil and parsley, correct seasonings and cook gently for no more than a minute. Serve
hot.
Corvo Bianco or J. Lohr Riverstone Chardonnay would work well with the clam sauce.
125 ml dry white wine such as Corvo
Bianco
10 ml corn starch
12 large shrimp, shelled and
deveined
50 ml olive oil
300 ml tomatoes, chopped
2 garlic cloves , chopped
50 ml basil, finely chopped
200 gm spaghettini
salt and
pepper to taste
Marinate the shrimp for ten minutes in a mixture of 10 ml of wine,
the egg white (whisked) and the corn starch. Cook the pasta in salted water until just al
dente. Heat oil in a pan, add the drained shrimp and cook over medium heat for two
minutes. Add the tomatoes, garlic and remaining wine, and cook for another two minutes.
Top the pasta with the shrimp, reserving the tomato sauce. Reduce the sauce for a few
minutes, then pour over the shrimp and pasta and decorate with the basil.
Either a dry white wine such as Achaia Clauss Demestica White or a light fruity red such as Achaia Clauss Demestica Red are good matches for this dish.
Last updated
August 8, 2006