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Linguine ai Frutti di Mare mit Muscheln, Garnelen, Tintenfisch und Bottarga in tiefem weißen Teller, daneben ein Glas Elephant Hill Reserve Chardonnay aus Hawke's Bay, Neuseeland

Linguine with Seafood, White Wine Sauce, and Bottarga

Linguine with fresh seafood—mussels, shrimp, and squid—in a rich white wine sauce, finished with grated bottarga and fresh parsley. A dish with Mediterranean depth that finds its perfect New Zealand pairing in the Elephant Hill Reserve Chardonnay from Hawke’s Bay. Here, New Zealand wine demonstrates that barrique-aged Chardonnay is the natural partner for great seafood cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Pasta
Servings 2 people
Calories 680 kcal

Equipment

  • Großer Topf für die Pasta
  • Große tiefe Pfanne oder Sauteuse (mind. 28 cm)
  • Zange zum Schwenken der Pasta
  • Schneidebrett und scharfes Messer
  • Feine Reibe für die Bottarga

Ingredients
  

FOR THE SEAFOOD:

  • 400 g Mussels fresh, cleaned
  • 150 g Shrimp raw, peeled, size 16/20
  • 150 g Squid Rings fresh or thawed
  • 3 garlic cloves finely diced
  • 2 shallots finely diced
  • 150 ml dry white wine Elephant Hill Chardonnay or another dry white wine
  • 2 Tablespoon of olive oil extra virgin
  • 1 1 tbsp cold butter
  • Salt white pepper

FOR THE PASTA:

  • 250 g Linguine De Cecco or similar quality
  • Plenty of salt water

FOR COMPLETION:

  • 30 g Bottarga Mullet roe, grated or shaved
  • 1 A handful of fresh flat-leaf parsley finely chopped
  • 1 Organic lemon Juice and zest
  • 2 EL High-Quality Olive Oil extra virgin, to finish

Instructions
 

PREPARATION:

  • Scrub the clams under cold water and discard any that are open.
  • Peel the shrimp and remove the veins.
  • Cut the squid rings into bite-sized pieces.
  • Finely dice the garlic and shallots.
  • Finely chop the parsley.
  • Finely grate the bottarga or slice it into paper-thin slices.

COOKING STEPS:

  • Bring a large pot of generously salted water to a boil.
  • Heat the olive oil in a large skillet over medium heat.
  • Sauté the shallots and garlic for 2–3 minutes until translucent, without browning them.
  • Deglaze with the white wine and let it reduce for 2 minutes over high heat.
  • Add the clams, cover, and cook for 3–4 minutes until they open.
  • Remove any unopened clams.
  • Add the shrimp and squid rings to the pan and cook for 2–3 minutes.
  • Cook the linguine al dente, reserving one cup of the cooking water.
  • Add the linguine directly to the pan and toss with a little of the pasta water and butter until a creamy sauce forms.
  • Season to taste with lemon juice, salt, and pepper.

SERVE:

  • Use tongs to arrange the linguine in deep pasta bowls.
  • Arrange the mussels, shrimp, and squid rings on top.
  • Sprinkle the grated or shaved bottarga generously over the top.
  • Sprinkle freshly chopped parsley on top.
  • Drizzle a thin stream of high-quality olive oil over it.
  • Place a lemon wedge on the edge of the plate.

SIDE DISHES:

  • Toasted Ciabatta with Garlic Oil
  • Green Salad with Lemon Dressing
  • A glass of Elephant Hill Reserve Chardonnay poured right alongside it

Nutrition

Calories: 680kcalCarbohydrates: 72gProtein: 44gFat: 18g
Keyword Barrique-Aged Chardonnay Pasta, Bottarga Pasta, Elephant Hill Chardonnay, Hawke's Bay Chardonnay, Linguine with Seafood Recipe, Seafood Pasta, White Wine Sauce with Seafood, Wine from New Zealand
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