Ingredients
- I don't know, figure it out for yourself. Use what feels good to you. All I can do is recommed, or at least tell you what I would put in it and in amounts that generally are in handfulls or splashes or squirts whatever seems right when I make it, Stuff tastes
- pretty good. My wife hasn't complained yet!
Directions
Sautee some onions and, later, garlic, I usually use about one white onion about 3 inches in diameter and a pretty hefty portion of garlic, maybe 2 or three cloves. Do this in some olive oil, just enough to wet up the mix; whats that a tablespoon or so?
Once they are soft throw in some other stuff - I usuall (actally always) put in some chopped chives, some crushed red pepper, some black and white pepper (watch the white, you can't see it and its hot as hell) , always parsley, and whatever seems right to me at the time.
To that, once its translucent, chuck in some 1/2 and 1/2, maybe a cup or so.
Then put in some grated parmison cheese, 'bout a cup of that too.
Let this brew simmer for a while, maybe ten or fifteen minutes, at the lowest temperature available to you (sorry 'bout you electric stove people). Stirr it all the time.
Now lets get ready to eat!Shell and devien some shrimp (about a half pound for two people) or use something else, like cubed fish)
Make some noodles. I use Fettucine. Get the pot boiling as per instructions and the just follow the instructions on the package.
This is important: The pasta is going to take somewhere around 6 to 7 minutes. As soon as you get the pasta boiling throw the shrimp (previously devinged) and scallops into the sauce. They'll both be done at the same time (the key to good cooking).
Now its time to eat. Put the noodles on the plate and smother the whole thing.
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Submitted 6/13/05.
Source: Thom
Submitted By: Thomas L Martin
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Pasta Sea Food Stuff