The use of both dried and fresh mushrooms gives this seafood pasta dish an extra dose of umami savoriness. Pair the dish with I Sodi di San Niccolò, an opulent Super Tuscan red wine — a lip-smacking combination! And, yes, red wine can pair beautifully with shellfish. The bold, bright cherry fruit flavors of this Sangiovese blend complement the heartiness of the tomato and mushrooms.

Read more about Super Tuscan wines by clicking here.

Serves 4

1 & 1/4 cups dried porcini mushrooms

Water to cover dried mushrooms (about 2 cups)

1 pound sea scallops

2 tablespoons extra virgin olive oil

1/2 - 1/3 pound large shrimp (about 12 - 16 pieces), peeled and deveined

2 shallots, minced

1 tablespoon Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend (if you don’t have this, use 2 teaspoons salt, 1/2 teaspoon dried onions and 1/4 teaspoon red pepper flakes)

1 & 1/2 cups sliced fresh Baby Bella mushrooms

2 cloves garlic, peeled and minced

1/2 can whole peeled tomatoes (about 5-6 tomatoes), including about 1/2 cup of the juice (the brand I used was more like a tomato purée)

Juice from 1/2 a small lemon

2 cups dried pasta (I used rigatoni but any shape can be used)

1 tablespoon butter

8 sage leaves, optional

zest from 1 lemon

1) Place dried mushrooms in glass or metal container. Heat water to almost boiling and pour over dried mushrooms.Tip: use a french press to keep the mushrooms submerged in the water. Let mushrooms sit in warm water to rehydrate for 20-30 minutes. Pour off and save the mushroomy water, pressing down on the mushrooms (with a large spoon or the french press mechanism to release as much liquid as possible). Check if the mushrooms are sandy and rinse if necessary.

2) Remove and discard small side muscle from scallops, rinse with cold water and pat dry. Heat olive oil in large pot over high heat. When oil is shimmering, add scallops and sear on each side for about a minute. Remove from pot and place on plate. Add shrimp, searing for 2 minutes per side. Remove shrimp to plate with scallops.

3) Add shallots to pan, along with umami seasoning and sauté until translucent and just beginning to caramelize, about 3 minutes. Add sliced fresh mushrooms, stirring, and cook until mushrooms are soft and have released most of their water. Stir in dried (now rehydrated) mushrooms. Add garlic and sauté for another minute. Add tomatoes, tomato juice, about a cup and a half of the mushroom liquid (save any remaining for another use) and lemon juice. Bring to a simmer and cook for 10 minutes.

4) Meanwhile cook pasta according to package directions then drain and toss with butter. Set aside. Place sage leaves, if using, on small baking sheet, brush with olive oil, sprinkle with salt and toast in oven for a few minutes until crispy. Check sage after a couple of minutes since it burns easily.

5) When sauce is done cooking, taste and adjust seasonings. Stir in lemon zest. Add scallops and shrimp to the sauce, along with any seafood juices from the plate. Add pasta (start with about 3/4 of the cooked pasta — you can always add more, depending on how saucy you want the dish to be). Gently heat for a minute or two. Serve sprinkled with sage leaves, if desired.