Thin Pasta With Scallops Recipe
Ingredients
| Tagliolini | 3/4 Pound | |
| Pasta and half black (squid) pasta. | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Clam Juice | 1 Cup (16 tbs) | |
| 1 tbsp. cornstarch or arrowroot | ||
| Water | 1/4 Cup (16 tbs) | |
| 1/2 tsp. saffron powder or threads | ||
| Scallops | 3/4 Pound | |
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Combine and bring to a boil.
Simmer for approx 10 minutes.
Increase heat to medium.
Dissolve cornstarch in water and add a small amount at a time to cream mixture, cooking just until mixture thickens to coat the back of a spoon.
Add to above and simmer for approx. 3-5 minutes, just until scallops are cooked.
Add pasta, toss,
Drain and set aside.
Meanwhile, prepare sauce.
Combine and bring to a boil.
Simmer for approx 10 minutes.
Increase heat to medium.
Dissolve cornstarch in water and add a small amount at a time to cream mixture, cooking just until mixture thickens to coat the back of a spoon.
Add to above and simmer for approx. 3-5 minutes, just until scallops are cooked.
Add pasta, toss,
Chef
