Man oh man is Cava a great style of wine. Then again… if its sparkling wine, I love it! This heat in NYC has been almost unbearable so I chose to beat the heat indoors with some nice chilled Cava. This sparkling wine is so versatile and is very food friendly. I once paired Cava with turkey chili, which was delicious, but because its summer, and Seatuck Fish Company, at the Stuy Town Farmers Market had wonderful selections, I had to whip up a seafood dish!
Jaume Serra Cristalino Brut Cava is pretty darn good for its price. With aromas of apple, citrus, and smoke it did wonders with my seafood pasta. To be exact, I paired this Cava with Steamed Mussels and Clams over Linguini in a Garlic and White Wine Sauce. Cava is great with fish and seafood and cut straight through the rich, buttery, garlicky, sauce while creating a great balance between the mussels and clams. Being that this dish is super simple, I’m including the recipe right in this article so hopefully you can make it this week or weekend!
Dishes like this are great to have on a weeknight because even though we dug right into the Bi-valves, and there was none left for later that night, or for friends who wanted to stop over, there was plenty of pasta and sauce still left which made for a great left over lunch the next day. Sometimes when I have a great dinner the night before and there are leftovers, it is nice being able to relive the deliciousness all over again the next day. Alright, enough with me telling you how awesome this dish was, and now it’s your turn to make it!
Sinful Seafood Pasta
White Wine Sauce
Half Stick Unsalted Butter
3 TBSP Extra Virgin Olive Oil
3 Cloves of Garlic Minced
½ White Onion Minced
½ Tsp Red Pepper Flakes
2C Dry White Wine
1 Bag Mixed Mussels & Clams (2LBS total)
Half Box Dream Fields Linguini
- Rinse, clean, and check the mussels and clams for any bad or widely open ones.
- Boil water for the pasta. What’s nice about Dream Fields is that it is high in fiber and low in carbs.
- In a deep, large sauté pan, sauté onions, garlic, and pepper flakes in the olive oil and butter.
- Once onions are transparent, pour in wine and bring to simmer.
- Let simmer for 8 minutes making sure all the flavors stew together.
- Pour in the mussels and clams and cover. (I prefer to use a clear cover because I love to watch the mussels and clams open up).
- Let cook on medium heat until all mussels and clams open up and the aromas really get your attention, and they’re cooked of course!
- Drain pasta once al dente and pour the mussels and clams over the pasta with the sauce.
- Serve and enjoy!
My easiest way to know the mussels and clams are done is when they look plump, full, and no longer look slimy. They will be fully open once done, and any that do not open… do not eat!
This is really an easy dish that took me approximately from start to finish about 35 minutes. Mussels and Clams are very easy and are great over pasta, alone, or over risotto! Give this great dish a try.
Always remember, no matter how small the kitchen, you never have to skimp on sophistication!