Pappardelle In Creamy Tomato Sauce With Seafood
|Olive oil||2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Tomatoes||3 Medium, chopped (With Their Juice)|
|Ground cinnamon||1⁄4 Teaspoon|
|Clam juice||3⁄4 Cup (12 tbs) (Bottled)|
|Part skim ricotta cheese/1% fat cottage cheese||1⁄3 Cup (5.33 tbs)|
|Bay scallops/Halved sea scallops||12 Ounce|
|Pappardelle||12 Ounce (Broad Noodles)|
1 ln a 12 inch nonstickskillet, heat the oil over low heat.
Add the garlic and cook for 1 minute or until fragrant.
Add the tomatoes, sugar, and cinnamon and cook, uncovered, for 12 minutes or until thickened.
Stir in the clam juice and cook 3 minutes longer.
2 Transferthe tomato mixture to a food processor or blenderand whirl for 1 minuteoruntil smooth.
Add the ricotta and process 30 seconds more.
Return to the skillet and bring to a boil over moderate heat.
Add the scallops, lowerthe heat, and simmer, covered, for 2 to 3 minutes or until the scallops are opaque but still springy to the touch.
3 Meanwhile, bring a stockpot of unsalted water to a boil.
Add the pappardelle and cook for 8 minutes or until tender but still firm to the bite.
Drain and transfer to a warm serving bowl.
Add the sauce and toss to coat.
Garnish each serving with a fresh basil leaf or parsley sprig if desired.