Clam & prawn spaghetti with Greco di Tufo: Waitrose Recipe for the weekend
This seafood supper is the perfect pairing for the wine’s vibrant, zesty flavours.
Tre Fiori Greco di Tufo with clam & prawn spaghetti
Tre Fiori Greco di Tufo | Campania, Italy, 2013, 12.5% ABV
This wine has a really gorgeous fruity, zesty ping to it. The citrus overtone matches the lemon twist in this spaghetti dish so much so that you might use a drop of it in the cooking. This is a wonderful match that’s pleasurable on every level.
- Serves 2
- Prepare 10 minutes + soaking
- Cook 20 minutes
- 300g fresh clams
- 200g spaghetti or linguine
- 2 tbsp olive oil
- 40g unsalted butter
- 3 cloves garlic, crushed
- 1 red chilli finely diced
- 25g pack fresh parsley, stalks and leaves finely chopped separately
- 150g raw king prawns, sliced in half
- 100ml dry white wine
- Juice and zest of 1 lemon
1. Rinse the clams in cold running water and scrub if necessary, then put them into a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.
2. Cook the spaghetti according to pack instructions. Meanwhile, heat a large sauté pan and add the olive oil and half of the butter.
3. Fry the garlic, chilli and parsley stalks, add the prawns followed by the clams, give them a good stir then tip over the white wine.
4. When the clam shells are open (discard any clams that remain closed) and the prawns are pink, stir in the drained pasta. Finish with the lemon juice and zest, remaining butter and chopped parsley.
5. Let the pasta sit for a few minutes
in the sauce to absorb all the flavours. Serve in pasta bowls with a wedge of lemon to squeeze over.
*This article is showing the prices and stock available on 19/05/2015.