Tagliatelle with scallops

Tagliatelle with scallops
Tagliatelle with scallops 5 1 Stefano Moraschini

TAGLIATELLE with SCALLOPS 2_03933 INGREDIENTS for 4 PEOPLE a package of egg noodles, 400 g tomato sauce, oregano 12 frozen scallops, 50 g butter, 1 garlic clove, 10 strands of chives, salt and pepper. Thaw scallops and tamponatele carefully with a paper towel. In a non-stick coated pan melt the butter and add the clove of garlic cut into thin slices: let it cook a minute and moderate fuoco9. Add the scallops and let them Brown a minute both sides to fire. Sprinkle with plenty of pepper, stir, remove fixing scallops in a bowl in the heat and keep them aside. In the same pan, pour the tomato sauce and cook on moderate flame for 10 minutes. Add the scallops held aside and cook one minute. Cook the pasta in salted water, drain and add to sauce. Mix with care, served in individual pots topped with 3 scallops and chives each.

Tagliatelle with scallops


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