Ricciolini con Gamberi e Pettini |
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| Ingredients: | |||||||||||||||||||||||||||||
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2 garlic cloves 2 tablespoons butter 2 tablespoons olive oil 1/2 lb. shrimp, shelled and cleaned 1/2 lb. bay scallops 1 tablespoon chopped parsley 3 fresh basil leaves, chopped 1 teaspoon salt Milled black pepper 4 cups (2 lb. can) Italian plum tomatoes, pushed through food mill 1 lb. ricciolini |
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| Preparation: | |||||||||||||||||||||||||||||
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Sauté garlic in butter and oil until brown. Discard garlic and add shrimps and scallops, parsley, basil, salt and pepper. Simmer for 5 minutes. Add tomatoes and stir well. Simmer, uncovered, until sauce thickens and shrimps and scallops are tender but not over done. Prepare pasta per package directions until al dente. Drain. Place in a hot bowl, and toss well with half the sauce. Spoon remainder on top of individual portions and put equal shares of shrimp and scallops on each serving. |
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