This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 1 T. olive oil
  
• 2 T. butter
  
• 1 large clove garlic
  
• 2/3 c. dry white
  
• 1 ½ lbs. assorted seafood (I usually buy a pre-mixed frozen product)
  
• ½ t. salt
  
• 1 ¼ c. heavy cream
  
• ½ c. freshly grated parmesan cheese
  
• 4 ounces mozzarella
  
• 1 recipe fresh sourdough pappardelle or 12 ounces fresh pasta of choice cooked to package directions
  
• Parsley and chives for garnish

Directions:

Step 1: Bring 6 quarts of salted water to a boil over high heat.

Step 2: Clean the seafood of any shells that should not be on the plate like shrimp shells.

 
Step 3: In a sauté pan, heat the oil and melt the butter over medium-high heat. Add the garlic and sauté until slightly softened but do not allow the garlic to burn. Deglaze with the wine and add the seafood. Sauté for about 5 minutes or until the seafood is starting to cook through. Add the salt and cream and bring to a simmer. When the seafood is cooked through, add the parmesan and mozzarella and stir to melt. Serve over cooked pasta. Garnish with parsley and chives.

To make sourdough pasta:

Step 1: In a food processor, mix 300 grams Tipo 00 flour, 3 large eggs, and 40 grams of sourdough starter. Pulse until well mixed. Move to a flour covered board and knead until smooth. Wrap in plastic and rest in the refrigerator for an hour. Cut into four pieces and roll one at a time to a thin layer. Cut as desired. Boil in lightly salted water for approximately 3 minutes or until done.