Some advice for pairing food and wine can be overly strict. The truth is, you can eat pretty much whatever you want while drinking whichever wine you want. Sounds great. There are, however, time-tested guidelines to help you plan meals and go through life as an educated traditional food-lover.
Light salmon hue with violet reflections. The nose is full of cherry aromas with delicate red currant smell. Mouthwatering and fresh with a saline minerality aftertaste. A charming wine.
• 500 gr. of linguine
• 300 gr. of limpets
• 60 gr. of extra virgin olive oil
• 1 medium dry onion, finely chopped
• 2 cloves of garlic
• 1 hot pepper
• 400 gr. of cherry tomatoes, whole
• 60 ml. of dry white wine
• Finely chopped parsley
• Salt & freshly ground pepper
Clean the limpets and wash them thoroughly in plenty of water. Heat the olive oil and add the onion, garlic and hot pepper.
Sauté for 2-3 minutes, add the wine and let the alcohol evaporate.
At the same time, boil the linguine for 4 minutes, beware because they will oil further. Add some pasta broth to the sauce, season with salt and pepper and boil for 3 minutes. Add the limpets and parsley. Stir over high heat and add the linguine to the sauce, without cooling them, directly from the pot. Boil for 2 minutes over high heat and mix. Serve immediately.