A light touch of hops gives the brew a crisp finish, balancing its soft sweetness and texture with fruity or citrusy notes.
250g rotini pasta
1 800ml can of diced tomatoes
1/2 cup Big Rock Grasshopper Kristallweizen
2 tbs dried oregano
1/2 tbs paprika
1 tbs garlic, chopped
1 tsp tomato paste
1 bay leaf
2 tsp brown sugar
350g raw prawns, shelled & peeled
250g mussels, raw, cleaned
In a large saucepan, cook the rotini pasta in a large pot of water. Strain coat with a light drizzle of olive oil (to prevent sticking) and set aside.
In a large saucepan, simmer the tomatoes, beer, oregano, paprika, garlic, tomato paste, bay leaf and brown sugar together for 8 – 10 mins to reduce. Once the sauce is the desired consistency, add the shrimp and mussels and cook until the shrimp are fully pink and mussels are opened.
Remove from the heat and add to the pasta. Serve immediately.
Serves 4 – 6.
Recipe courtesy of Wine, Food & Friends.