Monte Schiavo Verdicchio Classico

Grower: Monte Schiavo
Grape Variety: Verdicchio
Style: Citrus and Zesty
Country: Italy
Appellation: Marche
Vintage: 2013/14
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

Linguine with Prawns and Mussels

Cooking Time: 01 hrs 00 minutes (approx.)
Number of Servings: 4

INGREDIENTS

500g/1lb 2oz mussels
250g/9oz whole raw prawns
6 tbsp olive oil
1 garlic clove, crushed
½ red chilli, finely sliced
50ml/2fl oz white wine
1 lemon, juice only
small bunch flatleaf parsley, roughly chopped
400g/14oz linguine
salt and freshly ground black pepper

1. Clean the mussels by scrubbing them in cold water, and removing the beards.
2. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact.
3. Heat the olive oil in a large lidded saucepan, and add the garlic and chilli.
4. After a minute or two, add the mussels and the wine.
5. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them.
6. Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice.
7. Remove the pan from the heat and add the roughly chopped parsley. 8. Season to taste with salt and freshly ground black pepper.
9. Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente.
10. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately.