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Cook the Orecchiette pasta in plenty of salted boiling water.
In a large pan add 4 tablespoons of JOSEPH Olive Oil, the sliced artichoke and white wine. Saute gently for 10 minutes until they soften.
Turn up the heat and add all the seafood and garlic, cooking for five minutes while turning.
Add the chopped tomatoes and borlotti beans, mixing well. Season with salt and pepper to taste, bring to the boil then turn the heat down to medium with the lid on the pan for a further five minutes.
Combine the drained, cooked pasta with the seafood mixture and serve immediately with plenty of JOSEPH First Run Extra Virgin Olive Oil on top.