Seafood Puttanesca Salad - White Cooking Wine with Lemon

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Salad:

8 ounces rotini pasta, dry

1 quart seafood stock or water

4 cloves garlic, crushed

½ teaspoon crushed red pepper flakes

1 bottle Holland House White Cooking Wine with Lemon

4 ounces bay scallops

6 ounces shrimp, raw, peeled, deveined

1 cup cherry tomatoes, halved

½ cup Kalamata olives, halved

¼ cup capers

1 tablespooon tarragon, chopped

¼ cup parsley, chopped

Vinaigrette:

1 teaspoon anchovy, paste or chopped

1 tablespoon whole grain mustard

1 tablespoon honey

2 tablespoons apple cider vinegar

½ cup olive oil

Salt and freshly ground black pepper