Shellfish Pasta
recipe

A delicious shellfish pasta inspired by the island of Ischia, perfect for a weekend meal.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 400 g pasta (e.g., spaghetti or linguine)
- 500 g fresh shellfish
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 100 ml white wine (e.g., Henkell & Co 50˚ Riesling Trocken 2017)
- 1 lemon (juice and zest)
- Fresh lemon thyme (or other herbs to taste)
- Salt and black pepper to taste
- Fresh parsley for garnish

Instructions:

1. Rinse the shellfish thoroughly under cold water and remove any sand or grit.
2. Cook the pasta according to package instructions in a large pot of salted water. Drain the pasta, reserving about 100 ml of the cooking water.
3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about one minute until golden brown.
4. Add the shellfish to the skillet and pour in the white wine. Cover with a lid and allow the shellfish to cook for about 5-7 minutes until they open.
5. Add the cooked pasta to the shellfish in the skillet. Gently toss and add reserved cooking water as needed to prevent the pasta from drying out.
6. Squeeze in the lemon juice and add the lemon zest along with fresh lemon thyme. Season with salt and black pepper to taste.
7. Serve the pasta garnished with fresh parsley.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 20 g
- Carbohydrates: 65 g
- Fat: 10 g
- Fiber: 3 g

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