There isn’t a better pairing than the Trebbiano d’Abruzzo white wine and a luscious dish of Spaghetti with seafood. There isn’t a better place to enjoy them than in an Italian restaurant with a sea view and the relaxing sound of waves! Even just imagining that makes me immerse in the Italian holiday atmosphere. A steaming and flavoured dish of seafood Spaghetti under your nose will accentuate this feeling even more ;).
The Trebbiano d’Abruzzo white wine is the equivalent of the red wine Montepulciano d’Abruzzo. The “Elementi” Trebbiano d’Abruzzo DOC wine is produced following a certified biodynamic farming regime. The wine is golden in color, typically dry with a delicate bouquet and a refreshing, crisp acidity. It is a representative product of a territory where the thermal shock caused by the proximity to the mountains makes the scents of Mediterranean scrub more intense, with a palate of freshness and persistence.
*This wine is imported to Denmark byVinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
🍷Francesca & Marinella🍴
INGREDIENTS for 4 servings:
350/400 gr of spaghetti
½ kg of clams
½ kg mussels
400 gr shrimps
6 tablespoons of extra virgin olive oil
½ glass of white wine
2 cloves garlic
10 cherry tomatoes, diced
1 tablespoon chopped parsley
freshly ground pepper
Scrub the clams very well under cold water and then let them soak in a bowl with cold water for at least 30 minutes. Rinse well the mussels under cold water many times; pull off any beards and discard broken or open mussels.
Put a large frying pan on the stove at a medium heat. Add half of the oil and 1 garlic clove, let sauté for few minutes until the garlic is lightly browned. Then add the clams and mussels. Remove the garlic. After few minutes add the wine, keep stirring all the time until it is evaporated.
Put a lid on top and let them cook until all the shells open (~10 min). Get rid of any shells that haven’t opened. Remove clams and mussels from the pan and set them aside. Filter the clam/mussel juice with a colander and put it aside.
Remove the heads and shells of the prawns. Using a knife or a toothpick, pull off the vein on the back. Wash gently.
Heat a large cooking pan, then add the oil and the second garlic clove, tomatoes and half of the parsley. Let them sautè for around 5 min, until soft but not colored. Remove garlic, add into the pan clams, mussels and the reserved juice, mix well and let cook for about 5 min. Then add the shrimps and cook for few minutes, mixing.
Fill a large pot with water and bring it to a boil. Cook the spaghetti al dente. Add pasta in the pan with the fish, toss well to combine all the ingredients, season with parsley and pepper.