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spaghetti

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Spicy Scallops on Pasta with Fiddlehead Ferns and Mozzarella

April 27, 2011
spicy scallops on pasta with fiddlehead ferns

spicy scallops on pasta with fiddlehead ferns

Weeknight Pasta with Spicy Scallops, Fiddlehead Ferns and Mozzarella
For Two

4-6 scallops
2 oz dry spaghetti (I used whole wheat bionaturae spaghetti. I actually like the flavor of it.)
1-2 oz fresh mozzarella, chopped into chunks
1 medium leek, chopped in short thin strips, white & light green only
4 oz fiddlehead ferns, cleaned and trimmed (can sub asparagus, tender wild greens, or chicories)
1 C white wine
1 T butter
2 tsp chili flakes, divided
salt & pepper

Salt & pepper the scallops; sprinkle sparingly with chili flakes. Bring water to boil, and prep all ingredients.

Begin cooking the pasta. Meanwhile, cook the leeks at medium low heat for 5-10 minutes until coloring. Add 1 tsp chili flakes and fiddlehead ferns. Cook 2 minutes at medium high heat. Add about 1/2 C white wine and cover loosely with a lid; reduce heat to medium.

In a very hot pan (cast iron would work best), sear the scallops and turn only when browned at high heat. If sticking when turning over, do not force. Add 1/2 cup wine, wait a moment and wiggle them free to flip.

Add the pasta to the fiddlehead and leek mixture, turning heat up to medium high. Add the mozzarella and toss quickly. Plate with the scallops on top.

dinner Italian lunch main courses one-pan recipes pasta Recipes sauces seafood

Spaghetti & Shrimp in Spicy Chevre Sauce (Pasta with Goat Cheese Sauce)

October 18, 2010
bionaturae whole wheat spaghetti in goat cheese sauce with shrimp

bionaturae whole wheat spaghetti in goat cheese sauce with shrimp

I was reading the Times a couple of days ago and saw an article about whole wheat pasta and its merits. Yeah, it’s merits. I haven’t tried the stuff in years and 100% agreed with the starting sentiment of the article–it’s icky stuff, and I’m a pasta traditionalist, picky as hell about my Italian food in general.

But the author won my trust as I read and knowing I could get their “favorite” brand at my neighborhood grocer, I grabbed some when I was at the store later in the week and gave it a go. It’s really non offensive. It even has a nice texture. We’ll try rigatoni next time.

Also, I just returned from a fabulous trip to Mexico with my S.O., and am seriously craving some pasta! We ate pretty much meat, and a little bit of vegetables, and a lot of coconut milk and wine (oh come on, not together!).

Bionature whole wheat spaghetti with shrimp in goat cheese sauce

Pasta with Goat Cheese for two:

12 shrimp of your preference (blue Mexican gulf prawns for me, until they don’t have them next year..)
2 T butter
2 tsp olive oil
2 T goat cheese
3/4 C vegetable stock
1/4 C heavy cream
120 grams spaghetti (I used bionature whole wheat organic spaghetti)
1 tsp chili flakes
2 cloves garlic
1/2 tsp mixed Italian dry spices
salt & pepper

Start your water to boil and chop the garlic finely. When you add the pasta to the boiling water, warm a skillet to medium high heat and add the butter and oil.

When the oil and butter are hot, reduce to medium and add the garlic. When the garlic is fragrant, add the veg stock, cream, chili flakes and spices.

De-vein and peel your shrimp, patting dry and tossing with a little salt. When the sauce is bubbly and slightly reduced, add the goat cheese until incorporated, and then immediately the shrimp.

The pasta should be about done; drain and add it immediately to the sauce*. If you should need to wait for it to finish, DO NOT over cook the shrimp–take them out slightly underdone and set aside, re-adding them with the pasta. Simmer a bit as you see in the picture above and serve it up!

*You could also add some swiss chard, kale, or spinach to this dish at the end, throw a lid on it to wilt and serve.

*In my opinion, the trick to really good home pasta is to simmer the pasta a bit in the sauce, getting it really hot.