Crisp and elegant, Santa Margherita Pinot Grigio is a perfect pairing for seafood dishes and today we are featuring a recipe from Fabio Viviani from Top Chef Season 5. Try out this recipe and comment below for a chance to win a signed cook book from Fabio himself that is filled with Italian food and drink recipes!
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
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.
What is your favorite seafood pasta? Comment below for a chance to win a cook book signed by Fabio Viviani.