Grapes gone wild!

With the heat of the summer, come the wild instincts of hedonistic activity. Basking in the sun, watersports, spicy food and Sauvignon Blanc. The word Sauvignon is derived from the French word ‘Sauvage’ meaning wild. This friendly food pairing grape has a crisp, aromatic and uncomplicated bouquet that has the ability to cut through spicy food and compliment a variety of seafood dishes. Drunken young, flinty characters and smoky oak may be present, while with a bit of age, a more vegetal, musky character is taken on.

chicken & prawn linguine with spicy sausage

2 - 8 oz. boneless chicken breasts
2 - 4 oz. links spicy Italian sausage
8 oz. prawns, shelled & deveined
4 Tbsp. Butter
2 cups Sauvignon Blanc
2 tomatoes rough chopped
2 Tbsp. chopped garlic
10 leaves fresh basil
1 lb. Linguine
dash cajun spice
1/4 cup grated parmesan cheese
crostini for garnish.
Serves 4-6

Procedure:
Cook linguine al dente in salted water, drain & set aside. Sear chicken breasts & sausage in a hot pan with a little olive oil so they are nicely browned but not all the way cooked. Dice in large chunks and set aside. Cook prawns with butter and garlic in a large skillet on high until pink. Add wine, tomatoes, chicken and sausage, and reduce wine by about fifty percent. Add basil and spices and pour over warm Linguine in a large serving bowl, Garnish with grated parmesan cheese, fresh basil & crostini.