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.

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