Pasta with Scallops, Clams and Artichoke Hearts
Ingredients:
1 package of Rossi Pasta (your choice of flavor)
1 ¼ pounds fresh scallops
8 oz. fresh minced clams
1 (12-15) oz. can artichoke hearts, drained and chopped
6 scallions, chopped
1 lemon (1/2 wedged)
1 cup brut champagne or dry white wine
2-4 tablespoons butter
2 tablespoon olive oil
2 tablespoons tamari or soy sauce
2-3 tablespoons balsamic vinegar
a couple dashes of cayenne pepper
fresh grated hard cheese
some twists of black pepper
DIRECTIONS:
1. Put on 4 quarts of water to boil.
2. If using sea scallops, slice them and reserve. Chop the artichoke hearts and scallions and reserve. Wedge half the lemon..
3. In a large skillet on med-hi melt butter and olive oil. Saute scallions and clam for about a minute.
4. Add ½ of the champagne and squeeze in half the lemon not wedged. Bring back to a light boil. Add scallops. Stir well. Let simmer for no more than 2 minutes.
5Reduce heat to med-lo. Add balance of wine, artichoke hearts, tamari, vinegar, and cayenne pepper. Stir a few times.
Turn off heat on skillet. Cook pasta to directions on package. Drain and shake of excess water.
Transfer pasta to skillet. Incorporate everything with vigorous tossing. Lightly cover surface with grated cheese. Twist on black pepper. Don't forget to assign the lemon wedges.
|