By Jay Lewis
HQ 94 | SUMMER 2016
For 20 years, Savannah’s has been one of Huntington’s, and West Virginia’s, favorite fine dining restaurants. Located in a century-old, Victorian-style house on Sixth Avenue, the charm of Savannah’s is wrapped up in its elegant entrée and wine selections coupled with its relaxed atmosphere. Time and time again, the restaurant has received awards for its food and wine, and customers keep coming back for more. Perfect for the summer season is restaurant’s Shellfish Diavolo. This sophisticated dish is sure to impress your family and friends at your next gathering. Pair with salad and a nice bottle of wine, and enjoy a taste of Savannah’s right at home.
Savannah’s Shellfish Diavolo
For the red sauce:
Ingredients
10 plum tomatoes, roasted or canned
1 Spanish onion, diced
1 tablespoon minced garlic
1 cup dry white wine
2 tablespoons olive oil
Salt and pepper to taste
Directions: In a saucepan, sauté the onion and garlic in the oil until tender. Add the wine and deglaze the pan. Add the tomatoes and crush them with the back of a spoon. Simmer for 5 to 10 minutes, adding salt and pepper to taste.
For the Diavolo:
Ingredients
8 ounces red sauce
1/2 cup dry white wine
1 teaspoon red pepper flakes
8 live mussels, rinsed and de-bearded
3 jumbo shrimp, peeled and deveined
Salt and pepper to taste
Grated Parmesan cheese and chopped parsley for garnish
Pappardelle pasta, boiled al dente
Directions: In a covered sauté pan, steam mussels in the red sauce with the wine and pepper flakes for approximately 5 minutes until they open, discarding any unopened. Add the shrimp and continue cooking another 5 minutes with the lid off. Remove the shellfish and toss the sauce with the cooked pasta, adding a bit of the pasta water as necessary. Plate the pasta, adding the shellfish on top. Season with salt and pepper, and garnish with grated Parmesan cheese and chopped parsley.
