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Linguine tossed in a braised calamari and prawns with baby spinach leaves
Ingredients
- 300g linguine (Pasta Zara)
- 1 large calamari sliced
- 8 king prawns peeled
- Bunch spinach leaves
- ½ red onion
- 4 cloves garlic
- 2 tbs chopped dill
- ½ leek
- 8 cherry tomatoes
- ½ glass white wine
- 150g polpa
Method
In a little olive oil sweat the calamari and prawns until lightly browned than add the onions, garlic, leeks and cook further until softened. Pour in the wine and simmer for 2 minutes, add the tomato pulp and simmer by half. Toss in the linguine on low heat for 1 minute, add the dill,spinach and cherry tomatoes cut in halves.
Suggested wine: Chardonnay Sauvignon Blanc – Caliterra
Fresh, easy drinking dry white that perfectly balances the Sauvignon’s fresh citrus acidity with the tropical and apple-like softness of the Chardonnay.
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