March 6th, 2006|
Spaghetti with Scallops, Fish and Anchovy Sauce
1/2lb sea scallops
1/4 cup chopped parsley
4 (or more)cloves of Garlic
1/3 cup olive oil
1 can of anchovies
1/2lb thin spaghetti
salt and pepper
6oz. dry white wine
optional cayenne pepper
As this cooks, melt 1 tbs each of butter and oil to a second saute' pan - again over med heat - add scallops. Don't turn them till they are on the verge of burning, then turn and carmelize the other side. Scoop out cooked fish and scallops into a cassarole dish and keep warm in your oven which should be set low (200deg).
Now splash 1/2 the wine into each pan - along with the chopped browned garlic and scrape the pans contents into one to get all the tasty bits. Pour this mixture into your cooked, drained spaghetti, mix well.
Now you can put the pasta on a platter and top with the fish and scallops. Serve with fresh Italian or French bread and a tossed salad and a chilled white wine and you have a great dinner and saved $50.00 that you would have spent at a restaurant. ~ backbeach, East Bridgewater,Ma USA
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