Thin Pasta with Scallops Recipe
Ingredients
| Whipping cream | 1 Cup (16 tbs) | |
| Fish stock or clam juice - 1 cup | ||
| Cornstarch | 1 Tablespoon | |
| Linguine pasta | 12 Ounce | |
| Saffron | 1/2 Teaspoon | |
| Bay scallops - 12 ounce | ||
Directions
MAKING
1. In a saucepan bring cream and fish stock to a boil, reduce heat to low, simmer for 10 minutes and raise heat to medium.
2. In a small bowl, dissolve cornstarch in 1/4 cup (50 ml) cold water, gradually stir into cream sauce and cook until thickened.
3. In a large pot of boiling salted water, cook linguine 8 to 10 minutes until al dente.
4. Into the sauce, stir saffron and scallops and cook just until scallops are cooked, about 3 to 5 minutes.
SERVING
5. Toss drained pasta with sauce and serve.
1. In a saucepan bring cream and fish stock to a boil, reduce heat to low, simmer for 10 minutes and raise heat to medium.
2. In a small bowl, dissolve cornstarch in 1/4 cup (50 ml) cold water, gradually stir into cream sauce and cook until thickened.
3. In a large pot of boiling salted water, cook linguine 8 to 10 minutes until al dente.
4. Into the sauce, stir saffron and scallops and cook just until scallops are cooked, about 3 to 5 minutes.
SERVING
5. Toss drained pasta with sauce and serve.
Chef
