TC Recipe: Seafoood Pasta in White Wine Beurre Blanc

May 19 2008

By Jesse Matykowski
Suggested Pairing: 2006 Domaine Pinot Gris
Serves 2

Seafoood Pasta in White Wine Beurre Blanc

Ingredients

  • ½ cup capers
  • 1 cup artichoke hearts
  • ¼ cup minced garlic
  • ¼ cup butter
  • 1/3 cup fresh diced tomatoes
  • 10 prawns
  • 8 mussels
  • ¾ cup KE Pinot Gris
  • 5-6 basil leaves (julienne)
  • 3-4 T olive oil

Preparation

  • Start with a hot pan, add olive oil and the minced garlic
  • Cook for a couple of seconds, and add the prawns
  • Salt and pepper the prawns, and cook for 1 min
  • Deglaze the pan with the wine, add the capers, artichoke hearts & mussles
  • When the mussels open, add the butter and cook down until the sauce
    thickens
  • Garnish with fresh basil and fresh tomatoes
  • Bon Appetite