This is a beautiful, luxurious and delicate pasta dish that won’t leave you feeling over-full. It’s also surprisingly easy to make and presents very impressively.
It’s important to keep the sauce of this recipe light and creamy in texture, so that it doesn’t overwhelm the wine. The tagliatelle is effective at holding the sauce and wrapping it around the seafood as you eat and spaghetti is an excellent alternative. Many fish shops sell a pre-prepared marinara mix. For freshness of flavour the fish should be bought the same day as you intend to cook.
Pairing:
Suggested match NV New World sparkling, ideally a fresh young wine.
PAIRING STYLE / CLEANSING
A fresh, citric New World sparkling wine (i.e. from Argentina, Australia, Chile, New Zealand and the US) will meld beautifully with the pasta flavours. The chives and spring onion create the link between the pasta and the wine, adding a fresh touch to the creaminess of the dish.
Prep: 15 min
Cook: 10 min
Ingredients:
Serves 4
- 1 packet fresh tagliatelle pasta
- 2 heaped tablespoons of butter
- 1 garlic clove, finely chopped
- 3 spring onions (scallions), chopped
- 1/2 cup (125ml/4fl oz) dry white wine
- 200ml (7fl oz) cream
- 125g (4.5oz) double cream brie, chopped
- 1½ heaped tablespoons seeded mustard
- 400g (14oz) seafood marinara mix
- bunch fresh chives, chopped
Method:
1. Boil the tagliatelle as per packet’s instructions and set to one side.
2. Over a high heat melt the butter and add the garlic. Once it starts to sizzle add the spring onions. Reduce heat slightly and stir regularly for about a minute. Add wine and allow to simmer for about 3–4 minutes until the liquid reduces by about a third. Add cream, brie and mustard. Continue to simmer and stir until all the cheese is dissolved.
3. Introduce the seafood and cook for a further 3–5 minutes, stirring continuously, until the seafood is ready to serve. Taste test to check that the seafood is tender.
4. Transfer to a large serving bowl and sprinkle liberally with fresh chives. In a colander, refresh the tagliatelle by pouring some hot water over it and shake out any excess water. Plate the tagliatelle and use a ladle to spoon the seafood and sauce on top. Garnish with a final sprinkle of chives.
This recipe was kindly shared with us by David Stevens-Castro and Fran Flynn, authors of PAIRED: Champagne & Sparkling Wines.
PAIRED is is an easy-to-follow recipe book that can teach everyone how to match food and wine for themselves. This grounding breaking, award-winning book is written by husband-and-wife team — wine expert David Stevens-Castro (from Chile) and photographer/designer Fran Flynn (from Ireland) — who are based on the Gold Coast of Australia. Delicious recipes — which have been designed with the home cook who enjoys entertaining in mind — are inspired by flavours from the authors’ home countries and international travels. Overall the language is simple & accessible, the pages are beautifully illustrated and the concept is new and inviting.
Mr Gift will soon be a proud stockist of this book, which will be available to purchase on www.mrgift.com.au soon.
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