While this remains the case, I continue to work on an easy recipe for white wine sauce. It’s still not blow-your-mind perfect; so please, I welcome suggestions. But toss it with a mix of seafood and fresh pasta and you’ve put together a satisfying lighter meal. When consumed in moderation. Sigh.
2 shallots, minced
3 cloves garlic, minced
¾ c. dry white wine
¾ c. chicken stock
Parsley, loosely chopped
Flour, just a pinch
Salt and pepper, to taste
Parmesan cheese, if you’d like
½ lb. shrimp, peeled and deveined
⅓ lb. squid tubes, sliced
⅓ bay scallops (the little guys – unless the big ones are on sale!)
I don’t control your life. Buy whatever noodles you want. I like linguine or angel hair.
In a large sauté pan, warm one tablespoon of olive oil over medium heat. Add shallots and sauté for 2 minutes. Add garlic and sauté for another 2 minutes, until shallots are translucent, but watch make sure it all doesn’t burn.
Pour in white wine and simmer until the liquid has reduced by about half, approximately 8 minutes. Add in a bit more olive oil and a small dash of flour to thicken. Stir well. Toss in a handful of parsley to taste, and then pour in the chicken stock to add volume to the sauce. After simmering for 3-4 minutes, add salt and pepper to taste.
Meanwhile, you should be boiling water separately for pasta. When the pasta cooks, you’ll notice gluten rising to the top like foam. With a big spoon, reserve some of the gluten water.
Back to the sauce. Toss your washed and dried seafood right into it. Keep a close eye, but the seafood should cook in 3-4 minutes. You’ll be in business when the shrimp turns pink.
Incorporate pasta into the sauce and seafood mixture, adding a few spoonfuls of the gluten water. Mix in some Parmesan cheese if that suits your fancy. Top with another sprinkle of parsley.
Boys, you better get while the gettins’ good, because the gluttonous holiday season is upon us. By January, you’ll only be seeing zucchini linguine…