Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music
Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain.
This month they uncork and feature:
Waimea Classic Riesling, First Press Chardonnay, Carte Noire Rose from Les Maitres Vignerons de la Presqui’ile de Saint Tropez & Petite Petit.
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Enjoy this recipe at your next dinner party or for dinner this weekend!
‘Angry’ hot pasta sauce with seafood is a wonderful dish for al fresco dining.
8 ounces uncooked linguine
2 tablespoons extra-virgin olive oil, divided
6 ounces bay scallops
6 ounces peeled and deveined medium shrimp
1/2 cup chopped onion
1/4 to 1/2 teaspoon crushed red pepper
3 garlic cloves, minced
2 tablespoons tomato paste
1 (14.5-ounce) can petite-cut diced tomatoes, drained
1/2 cup clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh basil
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.