Thin Pasta With Scallops
|Pasta||3⁄4 Pound (Thin Variety, Tagliolini, Linguine, Preferably Use Half White, Half Black Squid Pasta)|
|Heavy cream||1 Cup (16 tbs)|
|Fish stock/Clam juice||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon (Arrowroot)|
|Water||1⁄4 Cup (4 tbs)|
|Saffron powder/Saffron threads||1⁄2 Teaspoon|
|Scallops||3⁄4 Pound (Preferably Bay)|
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,