Recipe courtesy of Pasquale's Trattoria. Visit them online at pasqualestrattoria.ca or call (905) 338-9090
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 240g Tagliatelle Pasta
4 Large Sea Scallops
4 Tiger Shrimp
4 Spears Asparagus (trimmed and peeled)
8-12 Whole Cherry Tomatoes
2 Cloves of Garlic (sliced thinly)
1 Italian Peperoncino Chili (sliced thinly)
6 tbs Extra Virgin Olive Oil
2 tsp Salted Butter
120 ml white wine
6 Basil Leaves
4 Scallions
2 tbs Salted Pasta Water (reserved)
Salt and Pepper (to taste)
1 Add pasta to boiling salted water.
2 Turn pan on to high heat. Add oil and sear seasoned scallops face side down.
3 Immediately turn pan to medium heat once scallops have touched the pan. Cook for 2-3 minutes until light brown.
4 Add seasoned shrimp to pan. Cook for 1 minute per side.
5 Flip shrimp and scallops and add garlic and chilies. Cook for another minute until garlic is lightly browned.
6 Add asparagus and tomatoes to pan.
7 After about 30 seconds add butter and white wine.
8 Reduce wine by half and add sliced scallion.
9 Add your cooked pasta with 2 tbs of pasta water.
10 Toss pasta with other ingredients for 1 minute. Season to taste, and plate.
11 Garnish with scallions, basil, and olive oil. Enjoy!
13 Recipe courtesy of Pasquale's Trattoria.
Ingredients 240g Tagliatelle Pasta
4 Large Sea Scallops
4 Tiger Shrimp
4 Spears Asparagus (trimmed and peeled)
8-12 Whole Cherry Tomatoes
2 Cloves of Garlic (sliced thinly)
1 Italian Peperoncino Chili (sliced thinly)
6 tbs Extra Virgin Olive Oil
2 tsp Salted Butter
120 ml white wine
6 Basil Leaves
4 Scallions
2 tbs Salted Pasta Water (reserved)
Salt and Pepper (to taste)
Directions 1 Add pasta to boiling salted water.
2 Turn pan on to high heat. Add oil and sear seasoned scallops face side down.
3 Immediately turn pan to medium heat once scallops have touched the pan. Cook for 2-3 minutes until light brown.
4 Add seasoned shrimp to pan. Cook for 1 minute per side.
5 Flip shrimp and scallops and add garlic and chilies. Cook for another minute until garlic is lightly browned.
6 Add asparagus and tomatoes to pan.
7 After about 30 seconds add butter and white wine.
8 Reduce wine by half and add sliced scallion.
9 Add your cooked pasta with 2 tbs of pasta water.
10 Toss pasta with other ingredients for 1 minute. Season to taste, and plate.
11 Garnish with scallions, basil, and olive oil. Enjoy!
13 Recipe courtesy of Pasquale's Trattoria.
Summer Tagliatelle Pasta by Pasquale’s Trattoria
