In a little olive oil sweat the calamari and prawns until lightly browned than add the onions, garlic, leeks and cook further until softened. Pour in the wine and simmer for 2 minutes, add the tomato pulp and simmer by half. Toss in the linguine on low heat for 1 minute, add the dill,spinach and cherry tomatoes cut in halves.
Suggested wine: Chardonnay Sauvignon Blanc – Caliterra
Fresh, easy drinking dry white that perfectly balances the Sauvignon’s fresh citrus acidity with the tropical and apple-like softness of the Chardonnay.