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Mixed Seafood Pasta

Pairs with Lucienne Chardonnay Lone Oak Vineyard and Hahn SLH Rosé of Pinot Noir

Makes 4-6 Servings

INGREDIENTS

  • 10 ounces firm white fish (black cod or halibut) cut into 1 inch pieces
  • 8-10 medium prawns, cleaned
  • 1 1/2 pounds clams, rinsed
  • 1 large shallot, minced
  • 3 garlic cloves, minced
  • 2 tablespoons lemon zest
  • 1-2 tablespoons lemon juice
  • 1/2 cup Hahn Chardonnay
  • 1 cup cherry tomatoes, cut in half
  • 1 teaspoon chili flakes
  • 1 cup mixed herbs: parsley, chives, chervil, fennel fronds, basil, chopped
  • 1 cup breadcrumbs, chopped
  • 1/2 cup parmesan 
  • 10-12 ounces fettuccine or other long pasta, cooked according to package
  • 3 tablespoons butter
  • Olive oil
  • Lemon wedges and parsley sprigs to garnish

DIRECTIONS

Prepare all ingredients and set aside. This is a quick dish so having everything ready to go makes for and easy cooking and serving experience. In a small sauté pan, over medium heat, add 1 tablespoon olive oil and cook the breadcrumbs until they are toasted and browned. Place in a bowl and let cool. Add parmesan, 1/2 cup herbs, lemon zest, and pinch of salt; set aside.
Prepare pasta water with salt and bring to boil. Save 1 cup pasta water when draining pasta to use if needed.

In a medium saucepan cook the clams with a drizzle of olive oil and a 1/2 cup white wine over medium high heat with a tight lid. They will release their juices with the wine and this will be used as your sauce with the pasta. When the clams are all open remove from heat and keep warm. Discard any clams that didn’t open. 

Start your pasta before beginning to cook the remaining seafood. 

Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 3 tablespoons butter. Add the shallots, garlic, tomatoes, a 1/4 cup herbs, salt and freshly ground pepper. Sauté for 2 minutes and then add the white fish. Sauté for another 2 minutes and then add the prawns. Next add the juice from the clams. Cover and let cook for a few more minutes. Lastly add the clams and a fresh squeeze of lemon juice. Shake the pan to incorporate all the flavors. Remove from heat and cover.
Check on the pasta. Once ready add the drained pasta to skillet and mix as best as you can, add pasta water if you want more liquid.

Plate immediately in individual bowls or on a large platter. Garnish with breadcrumb topping, lemon wedges and the remaining herbs. 
 

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