Chardonnay Seafood Sauce and Linguine

Chardonnay Seafood Sauce and Linguine

Ingredients

  • 1 cup Chardonnay (Tip...Use a Wine that you like to drink that way you know you will like the flavor.)
  • 12oz Diced Tomatoes (I can my own, but you can use a store bought can...juice and all.)
  • 2 cloves Garlic (Minced)
  • 1 Small Onion (finely chopped)
  • 3 heaped tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Dried Oregano
  • 7 Basil leaves (torn into the sauce and reserve some for topping the pasta plate)
  • 1/2 teaspoon Crushed Red Pepper flakes
  • 1lb Fresh Muscles
  • 1/2lb Fresh Raw Shrimp (I use deveined and peeled shrimp)
  • salt and pepper to taste
  • 1lb Linguine

Directions

Step 1
In a large pot that can be covered with a lid, saute the garlic, onions and the crushed red pepper.
Step 2
Add in your wine, tomatoes and herbs. Salt and pepper to taste. Bring to a boil. Also start a separate pot of salted water to parboil your pasta.
Step 3
After boiling for a minute, add in your seafood. Cover tightly, turn down your heat and let simmer for 3 to 4 minutes. The shrimp will be pink and the muscles will have opened.
Step 4
Discard any unopened muscles. Then remove the shrimp and muscles from the sauce, set aside. **To make eating easier, you may remove the tails from the shrimp and the muscle from its shell, then just reserve some shells for presentation. That is how I serve this to my family and guests.**
Step 5
Add in your pasta and finish cooking pasta in the sauce until done. Approximately 3 to 4 minutes.
Step 6
Add back in the shrimp and the muscles. Toss to mix the pasta, sauce and seafood together.
Step 7
I top each serving with a sprinkling of fresh basil ribbons.