400 grams linguine
200 grams octopus
200 grams mussels
200 grams shrimp
200 grams small cuttlefish
2 cloves garlic
1/2 cup white wine
oil
red pepper
some mint leaves
parsley, as needed
Heat oil in a pan and fry the garlic. Discard them when they turn golden brown. Add the octopus, mussels, shrimp and small cuttlefish to the pan along with the parsley, red pepper and some leaves of mint. Add a splash of dry white wine. When the linguine has cooked in salted water “al dente”, drain and add them to the pan with the seafood and cook for a few minutes over high heat. Sprinkle with pepper and serve.
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Riesling Italico
Alto Adige D.O.C.
Santa Margherita
The color is straw yellow with greenish reflections. It is a fresh and delicate wine with an unusual citrine fragrance that melds with shadings of exotic fruit. Classic in its nimble structure, the wine offers good acidity and a fruity and fresh flavor that reflects the sensations perceived by the nose.
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