The “perfect” pairing for Picpoul blanc is probably a classic Oysters Rockefeller… but since none of us here really like Oysters all that much we’re suggesting you try this less “rich” dish of pasta and shellfish in a white wine sauce based on our 2016 Picpoul blanc.
- 1 lb spaghetti
- 3 tbs Extra-Virgin olive oil
- 8 garlic cloves, minced
- 1/2 tsp crushed red pepper
- 1/4 cup La Vie Dansante Wines 2016 Picpoul blanc
- 2 cups of mussels, scrubbed
- 2 dozen Little Neck clams, scrubbed
- Salt and freshly ground pepper
- 2 tbs unsalted butter
- 2 tbs fresh Italian parsley, chopped
- 1 lemon cut into wedges and seeded
Prepare spaghetti per package instructions leaving the pasta slightly al dente by cooking for slightly less time than instructed.
In a large pan, heat the olive oil over medium heat and add the garlic and crushed red pepper. Cook for 1 – 1½ minutes being careful not to let the garlic get brown. Add the wine and butter and stir until melted. Add the mussels, and clams, cover the pan and lower the heat to medium-low. Cook for 4-5 minutes until the clam and mussel shells open up, discarding those that don’t open. Season with salt and pepper to taste and pour over the cooked pasta. Toss until the pasta is evenly coated with the sauce. Arrange on individual plates or serve family style. Garnish with chopped parsley and add more olive oil if you wish. Serve with lemon wedges.
This recipe was adapted from the website lemonandanchovies.com