Chipotle Fettuccine with Scallops and Fresh Tomatoes
Author: Flour City Pasta
Recipe type: Main
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6
Chipotle Fettuccine with Scallops and Fresh Tomatoes
Ingredients
- 1 pound Flour City Pasta Chipotle Fettucine
- 1 pound scallops, sliced in half horizontally
- 2 cloves garlic, peeled and minced
- 2 TBS olive oil
- 2 TBS fresh basil, chopped
- Fresh basil leaves
- Sauce:
- 2 TBS olive oil
- ½ an onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 2 pounds fresh, market tomatoes
Instructions
- Bring several quarts of water to a boil and cook fettuccine 6-8 minutes until al dente
- Meanwhile, to make sauce heat olive oil in large skillet over medium heat
- Add chopped onion, 1 clove garlic and pinch of salt
- Saute 5 minutes, until onion is softened but still white. Add tomatoes and crush with a fork as they soften
- In another skillet over medium-high heat combine olive oil and 2 cloves garlic and cook for about 1 minute. add scallops and ½ tsp salt.
- Cook 3 minutes, tossing the scallops until cooked through.
- Add scallops to sauce
- Season to taste.
- Place cooked pasta in a large serving dish and add scallop sauce with chopped basil. Stir together.
- Garnish with fresh basil leaves.
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