Tagliatelle coi Canestrelli

Name: Tagliatelle coi Canestrelli (Egg noodles with scallops)
Yield: Serves 4-6 as a first course
Cuisine: Italian
Ingredients: Egg noodles, optional; 2 firm tomatoes, peeled, de-seeded and diced; 1 lb (450 g) scallops, removed from their shells; 3 tablespoons (3 X 15 ml spoon) hot water; a good pinch of saffron filaments; fresh mint or chervil, chopped finely; 1 pint (600 ml) double cream; 4 fl oz (110 ml) dry white wine; 2 tablespoons (2 X 15 ml spoon) butter; 1 shallot, chopped finely; salt and freshly ground black pepper; 12 oz (350 g) tagliatelle, bought fresh or home-made with 3 eggs

Egg noodles with scallops

Preparation info

Serves
4-6
as a first course

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

Saffron’s unique perfume is a dream with scallops. The briefest cooking keeps the scallops soft and tender and makes this a very special pasta treat.

Ingredients

Basic recipe

Egg noodles, optional

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Sprinkle the tomatoes with salt and leave in a nylon sieve to drain. Pour the water over the saffron and leave to infuse. Wash the scallops quickly under cold running water and pat dry. Slice the scallops into 3 lengthways, keeping the little coral tongues whole.

Gently sauté the shallot in the butter until soft. Add the scallops and corals, pour in the wine and simmer for only a minute