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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Pasta with Clam and Scallop Sauce
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Pasta with White Wine Clam and Scallop Sauce 15 minutes 4 Ingredients l lb. cooked pasta - preferably corkscrew 2 10 oz. canned clams with clam juice l lb. fresh bay scallops 2 tbls. butter 2 tbls. olive oil 1/2 tsp. salt 3/4 tsp. minced garlic 1/2 tsp. red pepper flakes 1 1/2 cups dry white wine Juice of 1/2 lemon 2 tbl. corn starch 1/4 tsp. dried dill 2 tbls. grated cheese more if you like Salt and pepper to taste Directions Heat butter and olive oil in large 11 or 12" saute pan until melted. Add minced garlic and red peppere flakes. Saute for about a minute on medium. Add the clams with their juice, the lemon and the white wine. Cook medium for about three minutes. Mix cornstarch with 1/4 cup water or some moe white wine and add to clam mixture. Bring to a boil and let it thicken to the consistency of creamy soup. Add scallops to the mixture and cover, cooking very low for about two minutes. When scallops are done, add pasta and toss with dill and grated cheese. Add salt and pepper to taste
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