You are here

Capellini With Asparagus And Scallops

Italian.Chef's picture
Ingredients
  Pasta 3⁄4 Pound (Thin Variety, Capellini, Spaghetti, Angel Hair)
  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Green onions 2 , sliced thin (Scallions)
  Asparagus 8 Ounce, cut into small pieces
  Basil leaves/1 teaspoon dry basil 6 Large, chopped
  Tomatoes 6 Small, diced (Preferably Italian Plum)
  Water 1⁄2 Cup (8 tbs)
  Scallops 1 Pound (Preferably Bay)
  Parmesan 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and saute" for 5 minutes.
Add and simmer until the tomatoes have blended well, approx 4 minutes.
Add and cook just until slightly underdone.
Do not overcook scallops.
Add pasta and toss.
If desired, add cheese and serve.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

Rate It

Your rating: None
4.28684
Average: 4.3 (19 votes)