Spaghetti with seafood Recipe

Shallot, parsley and celery finely. Sauté the shallot in olive oil, celery, white wine and a little parsley. Pepper.

Add the previously cleaned mussels and let cook five minutes over high heat. Then add shrimp and calamari. At the same time, cook spaghetti in boiling salted water.

Spread over pasta bowls. Give the seafood and sprinkle with remaining parsley. Add salt and pepper if necessary.

Matching wine with it: Alsatian Riesling is dry, delicately fruity and racy. Alsace Riesling shows aromas of citrus fruits and flowers and mineral notes. He is a menu and wine par excellence fits perfectly with white meats, fish and seafood.