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Sunset Spaghetti




Source of Recipe


the web


List of Ingredients




4 Tbsp. EXTRA VIRGIN OLIVE OIL
2 cloves garlic, minced
2 leeks, well washed and sliced
6 plump, ripe tomatoes, peeled and chopped
1/4 cup dry white wine
1 Tbsp. Worcester Sauce
1/2 tsp. white pepper

salt to taste
1/2 tsp. dried basil
1/2 pound crawfish tailmeat, thawed if frozen, fat included or 1 lb. peeled deveined raw shrimp*
1 pound sea scallps, diced
2 Tbsp. heavy whipping cream
2 Tbsp. sliced black olives, drained (optional)
1 pound SPAGHETTI
2 Tbsp. EXTRA VIRGIN OLIVE OIL, DIVIDED
4 Tbsp. freshly grated Parmesan cheese or less to taste

Recipe



1. In a large saute pan, heat the 4 Tbsp. olive oil over medium high heat. Reduct heat to medium low, add garlic and leeks and saute 2 to 3 minutes, until softened, stirring.

2. Add the tomatoes, wine, Worcesterchire sauce, white peppers, salt, to taste, basil and crawfish. Bring to a boil over medium high, reduce heat to low, and simmer, uncovered, stirring often until sauce thickens, about 20 minutes. Add diced scallops (and shrimp is using) and simmer and remove from heat. Keep warm.

3. Cook spaghetti according to package directions add ing 1 Tbsp. olive oil to the salted water, to prevent sticking. DRain and place into a large bowl.

4. Drizzle with 1 Tbsp. olive oil and toss. Place spaghetti onto 4 shallow serving bowls and top with sauce and sprinkle on the Parmesan. Serve warm with tossed salad and garlic bread, if desired.

Serves 4

*NOTE: If using shrimp instead of crawfish, it is best to add these at the same time as you add the scallops, to prevent overcooking.