We struggled for a restaurant idea to celebrate our anniversary. Instead, we splurged on some seafood and ate a better meal at home.
It reminded us of our wonderful times in Italy, and added a few dollars to our travel fund! B & C L.
½ box (8 ozs) long, thin pasta such as spaghetti or angel hair
2 garlic cloves, sliced
1 ½ Tbsp Flying Olive Basil, Garlic, Tuscan Herb, a Combination, or a Single Varietal of Choice Extra Virgin Olive Oil
½ tsp Flying Olive Cayenne Red Chile, Harissa, or Chipotle Extra Virgin Olive Oil (or add an extra ½ tsp of one of the EVOOs above, if you desire less heat)
½ a (28-ounce) can of San Marzano crushed tomatoes
1/4 cup dry white wine
Sea salt to taste
½ pound uncooked shrimp, peeled and deveined
½ pound bay scallops or 6 sea scallops (shown), patted dry
Grated Parmesan cheese, if desired
6 basil leaves, torn or ½ tsp dried basil
Bring a large pot of water to a boil.
Meanwhile, bring a skillet to medium heat. Add the Flying Olive Extra Virgin Oil or Oils of Choice. When the oil is hot, add the garlic and saute until the garlic is just fragrant, about 30 seconds. Remove the garlic from the pan. Add the scallops and let sear for about 1 minute per side for bay scallops, 2-3 minutes per side for the sea scallops. When just golden brown, remove the scallops from the pan and set aside, loosely covering to keep warm.
Return the garlic to the pan and add the tomatoes, wine, and salt. Let the sauce simmer for a few minutes.
Meanwhile, cook the pasta according to package directions minus 1 minute for al dente pasta.
When the pasta is done, drain well, reserving 1 cup of pasta water. Add the sauce and shrimp to the pan with the drained pasta and toss, adding a little reserved pasta water if the mixture is too dry. When the shrimp is about 1 minute from being done, add the scallops and heat just until the scallops are warm.
Garnish with Parmesan cheese and torn basil or sprinkle with basil before serving. Serve with garlic bread and a fresh salad and veggie and your meal is complete.
Submitted by Barb and Chuck L.