LA MOLISANA RECIPES

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Spaghetto Quadrato1wirh Scallop fish and Cherry Tomatoes

RECIPES LA MOLISANA


Spaghetto Quadrato1wirh Scallop fish and Cherry Tomatoes

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Spaghetto Quadrato n.1 La Molisana   320g
  • Cherry Tomatoes   300g
  • Butter   50g
  • Scallop fish   12 pcs
  • Extra virgin olive oil   to taste
  • Parsley   to taste
  • Garlic clove   1 pc
  • Chive   to taste
  • Oregano   to taste
  • Black pepper   to taste
  • Salt   to taste

INSTRUCTIONS:

Open the scallop fish. In the meantime, peel and crush a clove of garlic and sauté with the butter in a bowl, until soft and translucent; about 3 to 4 minutes, being careful not to burn the garlic. Discard the garlic and add the scallop fish. Cook for about 1 minute each side and sprinkle of freshly ground pepper. Remove the scallop fishes and set aside in a bowl; keep it warm.

In the same pan, simmer the cherry tomatoes with 1 tbsp of olive oil for 10 minutes. Crushing them occasionally, with a wooden fork or spoon. When the tomatoes are done, add oregano and the scallops, and continue cooking for another 2-3 minutes.

In boiling salted water cook  the Spaghetto Quadrato® 1 drain when al dente and stir in the sauce, while it's still dripping. Toss the pasta and sauce over a brisk flame for a minute, and serve, in a dish. Sprinkle with the chive and decorate with fresh parsley.

Recipe by Veronica de Filippi for the contest Ilovespaghettoquadrato