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LOBSTER AND ASPARAGUS AGNOLLOTI

courtesy of Chef Salvatore Cefaliello, The Caffe at Venda Ravioli, Providence

2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon red pepper flakes
16 Rhode Island littleneck clams, scrubbed
12 large shrimp preferably with heads still attached
1 cup white wine
1 medium tomato, diced
2 tablespoons chopped parsley
1 pound Venda agnolotti filled with lobster and asparagus
Salt and pepper to taste

Heat the olive oil in a large sauté pan. Add the minced garlic, being careful not to burn it. Add the red pepper flakes, clams and shrimp. Cover and cook until the clams open and the shrimp turn pink in color. Uncover, add the white wine and diced tomatoes. Once the wine evaporates, add the chopped parsley.

Meanwhile bring a large pot of salted water to a boil. Add agnolotti and cook according to directions. Drain.

Place the agnolotti on a warm serving dish and top with the sauce. Season with salt and pepper. Enjoy! Serves four as a main course.

WINE PAIRING:

2007 La Battistina Estate Cortese, Gavi, Italy
A little north of Genoa is a small town called Gavi. It is here that Claudio Manera has chosen to invest in a small estate producing top-class wine made from the indigenous Cortese grape. On the palate it is rich and shows layers of pears and peaches, zingy minerality and immensely long finish. In other words, simply delicious!

Elliott N. Fishbein, TownWine & Spirits, Rumford


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