Tallagandra Hill Vermentino with Seafood Pasta
This dish will inspire to make a wonderful meal for the festive season.
Recipe (serves 2)
500gms green prawns in shell
4 cloves garlic, crushed
1/2c fish stock or chicken stock
Zest and juice of half a lime
1/4c chopped fresh parsley
Peel the prawns and make a prawn stock out of them with a glass of the wine and 2 cups of water. Boil until reduced by half. Drain the stock and set aside.
Cook spaghetti for 2 minutes less than packet directions. Chop garlic, zest and juice half a lime, chop the parsley and set aside. Drain the vongole and make sure there is no sand or broken shell, remove the meat but keep some shells for decorations.
Peel the prawns and leave the tails on, add to a hot fry pan with olive oil, fry for 3 minutes. Add garlic and fry til aromatic but not browned. Add the wine and stock, simmer on high until reduced (6 or 7 minutes). Add the cream, lime zest and juice. Add the drained cooked spaghetti and some of the pasta water, this will thicken the dish, add the vongole and simmer for 2 minutes (just to warm the vongole through). Season with pepper. Check for lime juice and saltiness, add a little of the cream or lime juice if you think it needs it.
Serve with a chilled glass of Tallagandra Winery Vermentino and a scattering of parsley with the shells for decoration. Enjoy!