We’re so excited for cozy weather, the autumn harvest, hearty recipes (pasta, anyone?) and lots of sweaters. There’s no better way to enjoy the cooling temps than by wrapping up in a blanket and sipping a glass of clean, delicious wine.

This month we will continue to share a collection of yummy recipes from our community, and the best part is that they all pair perfectly with the sip of the season: Avaline Red. What we love most about these dishes is their commitment to wholesome, seasonal ingredients-- each recipe is organic (just like the grapes that go into your glass of Red).

Clean, delicious meals to go with your clean, delicious wine-- cheers to that!

Savory, fresh, and full of organic produce, Mia’s Fresh Crab Spaghetti pairs perfectly with a glass of Avaline Red and the celebration of a new season.

What you’ll need (serves 4):

• 2 tablespoons extra-virgin olive oil
• 1 shallot, diced
• 2 garlic cloves, thinly sliced
• ½ - 1 tablespoon red pepper flakes (depending on the level of spice you like)
• 1 teaspoon oregano, dried or freshly chopped
• 1 cup cherry tomatoes, quartered
• ½ cup chicken or vegetable stock 
• 1 package gluten-free spaghetti (Mia likes Banza for this recipe)
• 1 pound fresh cracked crab
• 4 cups arugula
• Juice and zest of 1 lemon 
• Salt and pepper to taste

Step-by-Step:

- In a large skillet, heat the olive oil over medium. Add the shallots and garlic and stir until fragrant, about 2 minutes. 

- Next, add the red pepper flakes and oregano, followed by the cherry tomatoes. Stir to combine and saute for 2 additional minutes.

- Add the chicken stock and lemon juice, and lower to a simmer. Allow to cook until the sauce thickens, about 10 minutes.

- While the sauce is simmering, cook the pasta according to the package directions. Drain pasta, reserving ¼ cup of the pasta water to add to the sauce. 

- Pour your glass of Avaline Red and enjoy! 🍷