Over the weekend I went out to the North Fork with my family. It was one of the first times we were all together in months and it was so much fun! It also opened my eyes to a part of New York that I'd never before seen. If you haven't been, the North Fork is really quaint - it's full of vineyards, farmland and rocky beaches and is a calmer version of the Hamptons South Fork area. It was the perfect place to relax for a long weekend.
Highlights included oysters from the Peconic Bay at Little Creek Oyster Farm & Market, beer tasting at Greenport Brewing Company, rose tasting at Kontokosta Winery, and just wandering around the cute little town and seeing all the retro cars driving by. It was the perfect escape from the city on a hot weekend and I'd definitely recommend to anyone looking for a quick trip.
Speaking of the end of summer, this recipe is perfect for celebrating the final days (or weeks if you are someone like me who maintains that the REAL end of summer is actually September 20th). There's nothing I love more than a good seafood pasta. Pasta with clams is always a hit in my family so I wanted to do a little twist on what we typically make and use cockles instead. They're smaller bi-valves but equally delicious and even more flavorful in my opinion. This dish paired with a cold glass of Sutter Home Sauvignon Blanc has been my go-to the past couple of weeks.
In a large heavy bottom pot, bring salted water to a boil. While the water is being brought to a boil, in a sauce pan, combine olive oil, wine, basil, capers, spices, and tomatoes to a simmer until the tomatoes begin to burst, using medium high heat.
Once water is boiling, add in fettuccine and cook according to package instructions. At the same time, add in the cockles to the sauce mixture and reduce heat to medium and cover.
Drain the pasta and place into serving bowl. Once the cockles have opened (remove any that haven't opened) remove the sauce pan from heat. Pour cockle and white wine sauce over the pasta, top with pecorino romano and enjoy! I like mine with a cold glass of sauvignon blanc.
Summer Seafood Pasta
- 1 lb fettuccine (linguini or spaghetti works too)
- 1 lb fresh cockles
- 1/2 cup olive oil
- 1/2 cup Sutter Home Sauvignon Blanc
- 2 tbsp. capers
- 1 cup golden cherry tomatoes
- 1/4 cup fresh basil
- salt and pepper to taste
- handful pecorino romano
This post was sponsored by Sutter Home Wines. Find out more about their amazing wine here.