Grüner Veltliner
Spaghetti with Fruits from the Sea
Why it's a good pairing? A good Grüner Veltliner, especially from Burgenland, has a subtle mineral note that pairs perfectly with mussels, shrimp, squid, and other seafood. This minerality evokes the salty sea breeze and enhances the maritime flavor of the dish.
Ingredients list:
|
500g |
spaghetti |
|
500g |
Seafood, frozen or fresh |
|
3 |
Garlic clove(s) |
|
1 m.-large |
onion(s) |
|
4 |
tomato(s) |
|
1 tbsp |
tomato paste |
|
1 pinch(s) |
Sugar |
|
1 dice |
fish stock |
|
1 shot |
white wine |
|
1 tbsp |
lemon juice |
|
10 |
cocktail tomatoes |
|
1 |
chili pepper(s) |
|
olive oil |
|
|
basil |
|
|
Parsley |
|
|
Herbs, Italian |
|
|
salt and pepper |
preparation
Heat the olive oil in a large, high-sided pan. Sauté the very finely chopped onions and garlic cloves until translucent. Add the thawed, ready-to-cook seafood (or fresh squid in rings, shrimp, and shelled mussels) and sauté for a few minutes until the liquid has almost evaporated. Deglaze with a good splash of white wine and lemon juice, add 1 cube of fish stock, and let everything simmer slightly. Add the finely diced, skinned tomatoes and the finely chopped chili pepper, season with a little pepper and Italian herbs, stir in the tomato paste and a pinch of sugar, and let simmer briefly. If the sauce becomes too thick, simply add 1 to 2 tablespoons of the pasta water. About 2 minutes before the spaghetti is cooked, stir in the peeled and quartered cherry tomatoes, the finely chopped basil, and chopped parsley. Season with salt and pepper.
Mix the finished spaghetti into the Frutti di Mare and serve immediately.