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PAS: Orecchiette con Gamberi e Pettine




Source of Recipe


"Italian Family Cooking" by Anne Casale

* Exported from MasterCook *

Orecchiette con Gamberi e Pettine

Recipe By : Anne Casale
Serving Size : 4 Preparation Time :0:00
Categories : Italian, Pasta, Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium-size fresh shrimp
1 pound bay or sea scallops
2 tablespoons oilve oil
2 tablespoons unsalted butter
2 large garlic cloves -- split in half
1 cup scallions -- thinly sliced
1 can Italian plum tomatoes (35 oz) -- strained through
-- a food mill, juice included
2 tablespoons fresh basil -- minced
or
2 teaspoons dried basil -- crumbled
1 teaspoon salt
1/2 teaspoon black pepper -- freshly milled
1/2 teaspoon sugar
1 pound orecchiette or
1 pound any shell-type pasta
1 tablespoon salt
1 tablespoon unsalted butter -- softened
2 tablespoons Italian parsley leaves -- minced, for garnish

Clean and devein shrimp. Wash in cold water, place in a strainer and blot dry with paper towels. Cut shrimp into 1/2-inch slices and set aside. Wash scallops several times in cold water to remove sand. Place in strainer and blot dry with paper towels. If using tiny bay scallops, leave whole; if using sea scallops, cut horizontally into 1/2-inch slices and set aside.

In a large saute pan, heat olive oil over medium heat until haze forms, then add 2 tablespoons butter. Add garlic and saute until lightly golden. Using a slotted spoon, remove garlic and discard. Add scallions and cook, stirring constantly, until barely tender, about 2 minutes. Add strained tomatoes, basil, 1 teaspoon salt, pepper, and sugar; mix well. Bring sauce to a boil over high heat, then turn heat to low. Simmer uncovered, stirring frequently, until sauce is slightly thickened, about 15 minutes. Stir in shrimp and scallops and continue to cook, stirring constantly, just until shrimp turn pink, about 2 minutes. Remove from heat.

Meanwhile, cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain in a colander, transfer to a bowl containing 1 tablespoon softened butter and toss quickly. Mix half of the seafood sauce with pasta and toss well. Spoon remaining sauce on top and garnish with minced parsley. Serve immediately.

Cuisine:
"Italian"

Source:
"Italian Family Cooking"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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