FAT Bastard Chenin Blanc and Seafood Spaghetti Recipe
“The only thing equal to drinking a glass of FAT bastard Chenin on #DrinkChenin Day on Saturday 19th June, is indulging in a scrumptious meal that is created to pair perfectly with FAT bastard Chenin – a delicious Seafood Spaghetti – YUM!
Always remember life should be filled to the brim and enjoyed in large, delicious gulps. with a bellyful of laughs.”
ENJOY WITH A GLASS OF THE GORGEOUS FAT bastard CHENIN BLANC:
Sumptuous and complex with intense fruit flavours, juicy yellow peach and a hint of vanilla dance across the palate and the wine lingers with a tangy note of fresh lime on the finish. A perfect accompaniment to Seafood Spaghetti.
The FAT bastard Chenin Blanc can be purchased online at https://shop.fatbastardwine.co.za/ and is widely available nationally, retailing at around R95.
Seafood Spaghetti With Fat Bastard Chenin Blanc
- 1 onion finely diced
- 4 garlic cloves finely sliced
- 1 tsp chilli flakes or more to taste
- 3 Tbsp tomato paste
- 200 ml FAT bastard Chenin Blanc
- 800 g whole Italian tinned tomatoes
- 500 g spaghetti
- 1 kg mussels scrubbed & debearded
- 1 kg king prawns / giant tiger prawns peeled & deveined but keep the tail on
- 4 Tbsp butter cubed
- 3 Tbsp parsley chopped
- Juice & zest of 1 lemon
- Lemon wedges for serving
- Salt and pepper to taste
- Extra-virgin olive oil
- Heat a generous drizzle of olive oil in a very large pot over medium.
- (You want to be able to combine all elements of the dish in one pot at the end so use a ±26-30cm dutch oven)
- Cook onion with a pinch of salt until lightly golden and soft.
- Add garlic and chilli flakes and cook until fragrant.
- Add tomato paste and cook for a few minutes until the colour darkens to a rich brick red.
- Pour in the FAT bastard Chenin Blanc and deglaze the pot well.
- Stir until the smell of the alcohol is gone and the wine reduces slightly.
- Pour whole tinned tomatoes and their juice into a bowl and crush them with your hands into uneven juicy little pieces.
- Add crushed tomatoes and their juices to the pot.
- Bring everything to a simmer. Simmer until the sauce thickens and season to taste.
- Meanwhile- cook spaghetti in a large pot of boiling salted water. Cook until very al dente.
- The pasta will continue to cook in the sauce so it should still have a lot of bite to it.
- Scoop out and reserve 1 cup of pasta water. Drain the pasta.
- Add cleaned mussels and prawns to the tomato sauce, layering the prawns on top as they are the most delicate. If you need a bit more liquid to cook the seafood pour in a dash of pasta water. Cover with a lid and cook for a few minutes, shaking the pot until the mussels open. Using tongs, remove mussels and prawns and set aside in a bowl.
- Discard any mussels that have not opened.
- Add the undercooked spaghetti and butter to the pot.
- Reduce heat to medium, and stir gently, adding more pasta water if needed.
- Stir until the sauce coats the pasta and the pasta is cooked.
- Remove from the heat, return prawns and mussels to pot, and gently toss to combine.
- Mix in parsley, lemon zest and lemon juice.
- Serve pasta with lemon wedges for squeezing over, a simple salad and some crusty bread for mopping up the sauce.