For WINELIFE edition 82, our editor-in-chief Petri talked to Laurent Miquel. According to Laurent's l'équipe culinaire, pasta with seafood is absolutely blissful with the Les Auzines Albariño wine. - TEXT LAURENT MIQUEL | IMAGE PEXELS.COM
Pasta with seafood
What you need (4 people)
- 300 gr pasta penne
- 200 gr seafood
- 2 tbsp tomato puree
- 2 tomatoes
- 150 g crème fraîche
- 1 pepper
- 1 onion
- 1 clove of garlic
- 1 bunch of basil
- 150 gr grated cheese
- 1 radish
- 1 bunch of dill
- 1 spring onion
- 1 lemon
- 1 stock cube
This is how you make it
Cook the pasta according to the instructions on the packet al dente and rinse it cold. Meanwhile, preheat the oven to 200⁰ C. Chop the onion and dice the tomatoes and peppers. Chop the garlic finely.
Put a large pan on the fire and fry the onion and garlic. Then add the pepper and tomato. Stir this well. Then fry the seafood with them. Add the tomato puree and stir well again. Finely chop the basil and add it together with the crème fraîche. Stir well again and remove the pan from the heat.
Stir in the pasta and pour into a large baking dish. Sprinkle some grated cheese over the dish and bake for 10 minutes until tender.
Grab a bowl for the side dish. Grate the rettich and finely chop the dill. Cut the spring onion into rings. Put all this in the bowl and squeeze the lemon over it. Add a dash of olive oil and season with some salt and pepper. Then spoon the whole thing well. Remove the dish from the oven and serve with the lettuce salad.
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