How To make Scallops, Spa Pasta
1 1/2 cups water
2 tablespoons shallots
sliced
1/2 tablespoon tarragon :
chopped
dash white pepper dash nutmeg 1 bunch asparagus
1/4 cup dry white wine
1 tablespoon dijon mustard
2 tablespoons cream cheese, fat-free
1 teaspoon lime juice
1 pound linguini
12 large sea scallops, whole
2 tablespoons chives -- chopped
Combine water, shallots, tarragon, pepper and nutmeg in saucepan. Bring to boil over medium heat. Add asparagus stems. Cook 2 minutes. Add asparagus tops and wine, cooking until tender. Remove asparagus tops, slice into small rounds and reserve. In food processor combine contents of saucepan with mustard, cream cheese and lime juice. Blend until smooth. Strain through cheesecloth or metal strainer. (Sauce can be prepared in advance to this point).
Cook pasta until al dente. Drain well. return sauce to pan. Add scallops (cut into thirds) and simmer over medium heat 30-45 seconds. Be careful not to overcook. Add pasta and asparagus tips to sauce. Toss lightly. Garnish with chives.
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How to Make PASTA Alle VONGOLE Like an Italian
Pasta alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favourite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match .
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta alle Vongole
0:43 Welcome to Vincenzo's Plate
1:17 Linguine Vongole Ingredients
2:20 How to wash the vongole (clams)
4:07 How to Cook Linguine alle Vongole
8:25 How to remove the meat from the shells
9:11 How to combine the ingredients to make a creamy pasta vongole
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This is the first video of the Shellfish Pasta Series and will be focusing on cleaning and cooking shrimp and mussels.
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