Creamy Tomato Seafood Linguine

September 30, 2010

Creamy Tomato Seafood Linguine

Varietal: Semillon-Chardonnay

Serves 4 to 6

Greg Koenig, co-owner with brother Andy of Koenig Distillery and Winery in Caldwell, Idaho, discovered this recipe in the kitchen of a small trattoria in Rome. Its peppery bite is mellowed by tomatoes, sour cream, and a boatload of Northwest shellfish, and Greg recommends pairing it pairs with a well-made Northwest Semillon-Chardonnay blend. Try it with your favorite combinations of seafood, or with shrimp (or Alaskan spot prawns) alone, and accompany with crusty bread and a simple green salad.

1 cup plus 1 tablespoon dry white wine

2 pounds Manila clams, shells scrubbed and rinsed

1/4 cup olive oil

1 cup chopped white or yellow onion

4 teaspoons minced garlic

1/2 teaspoon crushed red pepper flakes

3 cups cored, chopped Roma tomatoes (5 or 6 tomatoes), or 3 cups canned chopped tomatoes, drained

1/2 cup fish stock, or 1/4 cup clam broth plus 1/4 cup water

1/2 cup sour cream

2 tablespoons chopped fresh basil or flat-leaf parsley, plus extra leaves for garnish

1 pound fresh or dried linguine

1/2 pound medium shrimp or Alaskan spot prawns, peeled and deveined

1/2 pound cleaned squid tubes, rinsed, patted dry, and cut into 1/2-inch rings Kosher salt

Freshly ground black pepper

2 to 4 tablespoons freshly grated Parmigiano-Reggiano cheese (optional)

1. Place the 1 tablespoon of wine and the clams in a stockpot or large sauce-pan over medium-high heat. Cover the pan, and cook until the clams begin to open, shaking the pan occasionally to redistribute the shellfish and lowering the heat if needed, 5 minutes.

2. Uncover the pan and transfer any open clams to a large mixing bowl. Cover and continue to cook until the remaining clams open, about 2 minutes. Discard any clams that do not open. Pour the remaining clams and pan juices into the mixing bowl.

3. When cool enough to handle, remove the clam meat from the shells and discard the shells. Cover the bowl with aluminum foil and reserve.

4. In a Dutch oven or stockpot, heat the olive oil over medium heat. When the oil is hot, add the onion, garlic, and crushed red pepper flakes and cook, stirring occasionally, until the onion is softened but not browned, 5 to 7 minutes.

5. Add the tomatoes, the remaining 1 cup of wine, and the fish stock, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes cook down and the sauce reduces to about 2 cups, 25 to 30 minutes. Remove from the heat and gently stir in the sour cream and basil. Cover and set aside.

6. While the sauce is cooking, bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

7. Five minutes before serving, return the Dutch oven to the stovetop and re-warm the tomato sauce over medium-low heat. Add the shrimp, stir well, and cook, stirring occasionally, until the shrimp just begin to turn pink and the tails just begin to curl, 2 to 3 minutes. Add the squid and reserved clams and clam juice and stir gently so the shellfish is incorporated in the sauce.

8. Cook until the calamari is just cooked through and the clams are warm, 1 to 2 minutes. Be careful not to overcook the seafood! Season to taste with salt and pepper.

9. Divide the linguine among 4 to 6 dinner plates. Divide the seafood and sauce over the pasta, sprinkle with the cheese, if desired, and garnish with basil leaves.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

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