Tagliatelle with Scallops, Cream and Saffron
(Tagliatelle con Capesante allo Zafferano)
Ingredients:
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 pound scallops, the smallest you can get
2 garlic cloves, finely minced
1 cup dry white wine
2 cups whipping cream
Pinch of powdered saffron
Salt to taste
2 tablespoons chopped parsley
1 pound Tagliatelle pasta
Directions:
Melt butter with the olive oil in a large skillet.
When butter foams, add scallops.
Saute over medium heat until scallops are lightly golden, about 1 minute.
With a slotted spoon transfer scallops to a plate.
Add garlic to the skillet and stir once or twice.
Add wine and cook until the wine is almost all reduced.
Add cream and saffron.
Cook, over medium heat, 4 to 5 minutes.
Season lightly with salt.
Return scallops to the skillet and cook 1 to 2 minutes longer.
Stir in parsley.
Meanwhile fill a large saucepan two-thirds full with salted water.
Bring water to a boil and add the pasta.
Bring water back to a boil and cook pasta uncovered until 'al dente'.
Drain pasta and place in skillet with the sauce.
Toss pasta with the sauce over medium heat and serve at once. Makes 4 servings.